You know those dishes that just hug you from the inside out? That’s exactly what this pork and mushroom stroganoff over noodles does for me. I first made it on a chilly Tuesday when my husband was working late – just me, a glass of wine, and the sizzle of pork hitting a hot pan. By the time he walked in, the whole house smelled like garlic and earthy mushrooms, and we ended up eating straight from the skillet (no shame!). What I love most is how the creamy sauce clings to every noodle while still letting the pork shine. It’s fancy enough for company but easy enough for weeknights – my kind of cooking!
Why You’ll Love This Pork and Mushroom Stroganoff over Noodles
Let me tell you why this recipe has become my go-to comfort dish year after year:
- Creamy texture heaven: That silky sauce – oh my! The sour cream and mustard combo creates a velvety blanket for the noodles that’s just irresistible.
- Ready before takeout arrives: Seriously, 40 minutes from chopping board to table. Perfect for those “what’s for dinner?!” panic moments.
- Whatever’s-in-your-fridge friendly:
- Kid-approved but adult delicious: My picky eater gobbles up the noodles while my foodie friends rave about the flavor layering.
It’s the kind of dish that makes everyone at the table ask for seconds – and the recipe before they leave!
Ingredients for Pork and Mushroom Stroganoff over Noodles
Okay, let’s talk ingredients! This is where the magic starts. I’ve made this stroganoff enough times to know exactly what works – and what absolutely doesn’t. Trust me, using fresh mushrooms instead of canned makes all the difference here. And don’t even get me started on pre-sliced pork – take the extra two minutes to slice it yourself so you get those perfect, tender strips.
For the Stroganoff
- 1 lb pork tenderloin – thinly sliced against the grain (this keeps it tender)
- 2 tbsp olive oil – or butter if you’re feeling indulgent
- 1 onion – thinly sliced (I like yellow for sweetness)
- 2 cups mushrooms – sliced (cremini are my favorite, but buttons work too)
- 2 cloves garlic – minced (fresh only, please!)
- 1 tbsp flour – all-purpose works great
- 1 cup beef broth – low sodium so we can control the salt
- 1 tbsp Dijon mustard – this little kick is what makes people ask “what’s in this?”
- 1/2 cup sour cream – full fat for maximum creaminess
- 1/4 tsp each salt & black pepper – to taste
For the Noodles
- 8 oz egg noodles – the wide ones hold sauce beautifully
- 4 cups water – for boiling
- 1/2 tsp salt – seasons the noodles from within
See that pork tenderloin? That’s the star right there. I learned from my favorite pork chop recipe that quality meat makes all the difference. And don’t skip the Dijon – it’s not traditional, but it adds this amazing depth that’ll have people licking their plates!
How to Make Pork and Mushroom Stroganoff over Noodles
Alright, let’s get cooking! I’ve made this stroganoff more times than I can count, and I’ve learned a few tricks along the way that make it turn out perfect every time. Follow these steps, and you’ll have a creamy, dreamy bowl of comfort in no time.
Step 1: Brown the Pork
First things first – that pork needs some color! Heat your olive oil in a large skillet over medium-high until it shimmers. Add your pork strips in a single layer – don’t crowd the pan or they’ll steam instead of brown. (I learned this the hard way!) Give them about 2 minutes per side until they get those gorgeous golden edges. They won’t be fully cooked yet, and that’s okay! Scoop them out and set them aside – the juices will make our sauce incredible.
Step 2: Sauté Vegetables
Same pan, more flavor! Toss in your onions and mushrooms with a pinch of salt. The salt helps draw out moisture so they soften perfectly. Stir occasionally for about 5 minutes until the onions turn translucent and the mushrooms shrink slightly. When you smell that garlic (add it last so it doesn’t burn!), you know it’s magic time.
Now here comes the fun part! Sprinkle the flour over everything and stir like your life depends on it – we’re making a quick roux to thicken our sauce. Slowly pour in the beef broth while stirring, scraping up all those tasty brown bits from the pork. That’s flavor gold right there!
Return the pork to the pan along with any juices that collected. Stir in the Dijon (trust me, that tang is everything) and let it simmer for about 5 minutes to let the flavors marry. Turn off the heat before stirring in the sour cream – this keeps it from curdling. If you want a thicker sauce, let it sit for a couple minutes off heat. It’ll tighten up beautifully.
While the sauce does its thing, cook those egg noodles in well-salted boiling water until they’re just tender. Drain them (don’t rinse – we want all that starchy goodness to cling to the sauce!), and then pile them high with that luscious stroganoff. One bite, and you’ll understand why this dish has been my go-to comfort food for years!
Tips for Perfect Pork and Mushroom Stroganoff over Noodles
After making this dish more times than I can count, I’ve picked up some can’t-miss tricks that take it from good to “Oh my goodness, can I have the recipe?” level amazing. First, about those mushrooms – cremini are my absolute favorite for their meaty texture and earthy flavor, but if you can find wild mushrooms, go for it! Just slice them thick enough so they don’t disappear in the sauce.
Now, here’s the secret to that luscious sauce: after browning the pork, deglaze the pan with a splash of white wine or extra broth before adding the onions. Those little browned bits? Pure gold! And when it comes to sour cream, always stir it in off the heat to prevent curdling. Want more tang? Add an extra spoonful right at the end.
One last thing – let the stroganoff sit for 5 minutes after cooking. It’ll thicken up just enough to coat the noodles perfectly. Oh, and hungry mouths hovering nearby? A sprinkle of fresh dill or parsley makes it look fancy with zero effort!
Serving Suggestions for Pork and Mushroom Stroganoff over Noodles
Now that you’ve made this glorious stroganoff, let’s talk about serving it up right! I love piling it high over those buttery egg noodles – the way the sauce clings to every ridge is absolute perfection. For veggies, roasted Brussels sprouts are my go-to – their crispy edges and caramelized flavor balance the creamy sauce so well. My balsamic-glazed sprouts recipe is just dreamy with this dish.
Some nights, though, I keep it simple with a crisp green salad dressed in lemon vinaigrette – the brightness cuts through the richness beautifully. And don’t forget the garnishes! A shower of fresh parsley or dill adds color and freshness, while a sprinkle of paprika gives just the right smoky note. Pro tip: serve with crusty bread to mop up every last drop of that creamy sauce – no one will judge you for it, promise!
Storage and Reheating Instructions
Okay, let’s talk leftovers – because if by some miracle you have any stroganoff remaining (it happens!), you’ll want to store it right. I always pack the pork and mushroom mixture separately from the noodles. It lasts beautifully in the fridge for up to 3 days, and here’s my trick: stir in a splash of broth when reheating on low to bring that creamy sauce back to life. Noodles? Just dunk them in hot water for a quick refresh – they’ll be good as new!
Nutritional Information
Let me break down what’s in this comforting bowl of pork and mushroom stroganoff goodness! Keep in mind, these are estimates – your exact numbers might vary based on ingredients like the sour cream brand or how much olive oil actually ends up in the pan (we all know that one tablespoon sometimes turns into two!).
Per serving, you’re looking at about:
- 450 calories – energy to keep you going!
- 18g fat (6g saturated) – that’s where all the creamy richness comes from
- 30g protein – hello, muscle-building pork tenderloin
- 45g carbs – mostly from those heavenly egg noodles
You’ll also get nice amounts of potassium for your heart and iron for energy. But let’s be honest – we don’t eat stroganoff for the nutrition facts! It’s all about that cozy, satisfying taste that makes everyone come back for seconds.
Frequently Asked Questions
Can I use beef instead of pork?
Absolutely! I’ve made this with beef tenderloin cuts many times when pork wasn’t available. Just slice it thin against the grain, and cook it the same way. Beef gives a richer flavor, while pork stays more tender – both are delicious!
How do I prevent curdling the sour cream?
The trick is to remove the pan from heat before stirring in the sour cream. I always let the sauce cool just slightly (about 1 minute off heat) before gently folding it in. If it still looks iffy, temper it first by mixing a spoonful of hot sauce into the sour cream bowl.
Can I make this ahead of time?
You bet! The stroganoff sauce reheats beautifully – just keep the noodles separate until serving. The flavors actually deepen overnight! Add a splash of broth when reheating to bring back that creamy texture.
What noodles work best besides egg noodles?
I love wide pappardelle for their silky texture, but penne or rotini work too – their ridges catch the sauce. For gluten-free, try brown rice noodles. Just cook them al dente since they’ll soften more when mixed with the hot sauce.
Pork and Mushroom Stroganoff over Noodles
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add pork strips and cook until browned, about 5 minutes. Remove from skillet and set aside.
- In the same skillet, add onion and mushrooms. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Sprinkle flour over the vegetables and stir to coat. Gradually add beef broth, stirring constantly. Bring to a simmer.
- Return pork to the skillet. Stir in Dijon mustard, sour cream, salt, and pepper. Simmer for 5 minutes.
- Meanwhile, cook egg noodles in boiling salted water according to package instructions. Drain.
- Serve the pork and mushroom stroganoff over the cooked noodles.