Pork Stroganoff

Turn the heat down well before adding the sour cream to the sauce for the smoothest results.

Yield: 4 servings (serving size: about 1 cup pork mixture and 1/2 cup noodles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 438
  • Calories from fat: 30%
  • Fat: 14.5g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 3.1g
  • Protein: 31.7g
  • Carbohydrate: 31.2g
  • Fiber: 2.8g
  • Cholesterol: 118mg
  • Iron: 4mg
  • Sodium: 480mg
  • Calcium: 92mg


  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 (1-pound) pork tenderloin, trimmed and cut into (3 x 1/4-inch-thick) strips
  • 1 1/2 cups thinly vertically sliced onion
  • 1 (8-ounce) package presliced mushrooms
  • 1 1/2 cups dry white wine
  • 3/4 cup reduced-fat sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 2 cups hot cooked medium egg noodles (about 4 ounces uncooked pasta)


  1. Heat oil in a large heavy skillet over high heat. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over pork, tossing to coat. Add pork to pan; cook 4 minutes or until browned, stirring occasionally. Remove pork from pan. Reduce heat to medium-high. Add onion to pan; cook 2 minutes, stirring frequently. Add mushrooms; cook 6 minutes or until mushrooms release moisture, stirring occasionally. Add wine; simmer until wine is reduced by half (about 7 minutes). Reduce heat to medium-low.
  2. Combine sour cream and mustard in a small bowl, stirring with a whisk. Stir sour cream mixture into wine mixture; add pork and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 3 minutes or until heated; stir in juice. Sprinkle with parsley. Serve over noodles.
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