We love simple and easy-to-prepare meals on weeknights here at home. Nobody wants to spend a lot of time in the kitchen when you were busy all day. That’s why we love this Pork Stroganoff with Pasta. Stress-free, super easy to make and (of course) delicious. If you want something on your plates in about 30-40 minutes – the time you need to work is much less – this is the pasta dish to make. ;P
Of course, there are quicker dishes – pasta with ready-made tomato sauce, for example – but who wants to eat that all the time? No one! You can that stuff now and then, of course, but let’s be honest… you can do better than that. Easily. With a tiny bit more effort, you can definitely put something much better on the table.
We love pasta with a meaty sauce. Whether it’s chicken or pork doesn’t really make much of a difference. You can whip up something delicious with both types of meat. This means – if you don’t have any pork tenderloin on hand, you can easily use chicken breast as an alternative here. The result will be equally delicious.
To bring another type of meat into play – the original recipe actually asks for beef tenderloin. However, we rarely use that type of meat in recipes, because it has simply become a little too expensive. Red meat only ends up on our plates once in a blue moon. Bœuf Stroganoff, aka. Gowjadina Stroganow (the beef version), is a Russian dish and an all-time classic a lot of people love – all around the world. Something that’s typical for Bœuf Stroganoff is the slightly sour sauce, which is prepared with mustard and sour cream. The same sauce we used here.
Mushrooms are actually not used in the original version of the dish. We have no idea why and when they were added to so many of today’s recipes. To be honest, we don’t know Stroganoff any other way (always with mushrooms), and without them, the dish would not be complete for us. We don’t really care what meat is used, but without mushrooms it just wouldn’t be right. It’s hard to understand… I can imagine. ;P
Anyway. A little tip for the preparation of the dish – fry everything one after the other (as described in the instructions) and remove the cooked ingredients from the pot when told to. It is important that the mushrooms, onions, and meat are seared and browned properly. This is the only way to develop the flavors that make the sauce so delicious. That’s especially important for the meat. It’s better to work in small batches and not to overcrowd the pan/pot. If you add too much at once, the meat will not brown properly but start cooking in its own juices. Big no-no when you want nice roasting flavors.
Pasta or potatoes go well with all versions of Stroganoff as a side dish. We like to cook some tagliatelle pasta for the meaty sauce, but the dish also tastes excellent with spaetzle/knöpfle or other egg noodles!
Speaking of pasta – we also have a »Stroganoff recipe« with potato noodles here on the blog. A delicious Sausage Stroganoff with German Schupfnudeln. You can see… Stroganoff can even be made with bratwurst. Maybe something you want to try some day? ;)
The classic Zurich Style Beef & Mushroom Ragout aka. Zürcher Geschnetzeltes is quite similar to Bœuf Stroganoff. If you haven’t tried that one yet, you definitely should. We got a recipe for that one as well on the blog. If you haven’t noticed… we really like pasta/noodles with a meaty sauce here. ;P
INGREDIENTS / ZUTATEN
(4 servings)
some oil for frying
21 oz. (600g) button mushrooms
2 red onions, in wedges
18 oz. (500g) pork fillet
1 tbsp. Dijon mustard* (or regular hot mustard)
1 tsp. smoked paprika powder*
1/4 cup (60ml) dry red wine
6.7 fl. oz. (200ml) veggie stsock
7 oz. (200g) sour cream
some cornstarch, if needed
fresh flat-leaf parsley, chopped
salt, pepper
18 oz. (500g) dried pasta (e.g., tagliatelle*)
(4 Portionen)
etwas Öl zum Braten
600g Champignons (braun oder weiß), in Scheiben
2 rote Zwiebeln, in Spalten geschnitten
500g Schweinefilet, in Scheiben
1 EL Dijon Senf* (oder normaler scharfer Senf)
1 TL geräuchertes Paprikapulver*
60ml trockener Rotwein
200ml Gemüsebrühe
200g Schmand
ggf. etwas Speisestärke (zum Andicken der Soße)
frische glatte Petersilie, gehackt
Salz, Pfeffer
500g Nudeln (z. B. Tagliatelle*)
DIRECTIONS / ZUBEREITUNG
1. Clean the mushrooms and cut them into slices. Peel the onions and cut them into thin wedges. Clean the pork fillet and cut it into thin slices. Set everything aside. Prepare a large cooking pot with salted water for the pasta.
2. Heat up a large Dutch oven* or cooking pot with some oil. Add the sliced mushrooms and cook them for several minutes until they lost a lot of volume and are nicely browned all over. Remove from the pot and set aside in a bowl.
3. Add a bit more oil and add the onions – cook them for several minutes until soft, glossy and slightly browned. Take the onions out and add them to the bowl with the mushrooms. At this point, you can start preparing your pasta according to the package instructions.
4. Next, add some more oil to the pot, let it heat up well, then add the sliced pork. You might want to work in batches here, so the meat can brown quickly. When adding too much at once, the temperature drops a lot. Cook the pork until nicely browned from all sides. When done, add the mushrooms and onion back to the pot. Add the mustard and smoked paprika powder and mix in. Deglaze with the red wine and let it cook down for a moment. Add the veggie stock and sour cream and stir well. Let everything cook for a few minutes. If the sauce seems too thin, make a cornstarch slurry with a bit of cornstarch and cold water, add it to the bubbling sauce and stir in – the sauce should thicken immediately. Finally, add the chopped parsley and season with salt and pepper to your liking.
5. Serve the pork stroganoff with the cooked pasta – alternatively, you can serve it with some rice or potatoes.
1. Die Pilze säubern und in Scheiben schneiden. Die Zwiebeln schälen und in dünne Spalten schneiden. Das Schweinefilet säubern und in dünne Scheiben schneiden. Alles zur Seite stellen. Einen großen Topf mit Salzwasser für die Nudeln vorbereiten.
2. Einen großen (gusseisernen) Topf* oder normalen Kochtopf mit etwas Öl erhitzen. Die Pilze dazugeben und einige Minuten anbraten, bis sie ordentlich an Volumen verloren haben und rundherum schön gebräunt sind. Aus dem Topf nehmen und in einer Schüssel beiseite stellen.
3. Noch etwas Öl nachlegen und dann die Zwiebeln im heißen Öl einige Minuten glasig andünsten – die Zwiebeln dürfen am Ende ruhig etwas Farbe bekommen haben. Aus dem Topf nehmen und zu den Pilzen in die Schüssel dazugeben. Zu diesem Zeitpunkt kann man mit dem Kochen der Nudeln (nach Packungsanleitung) beginnen.
4. Noch einmal etwas Öl in den Topf geben, gut erhitzen und dann das Fleisch dazugeben. Hier arbeitet man am besten in zwei Runden, damit das Fleisch schnell Farbe bekommen kann. Wenn zu viel auf einmal im Topf ist, sinkt die Temperatur zu stark. Das Fleisch rundum anbraten, bis es überall schön gebräunt ist. Die Pilze und Zwiebeln zurück in den Topf geben, dann Senf und Paprikapulver dazugeben und alles gut vermengen. Mit dem Rotwein ablöschen und diesen ein wenig verkochen lassen. Gemüsebrühe und Schmand dazugeben und einrühren. Das Stroganoff einige Minuten köcheln lassen. Sollte die Soße zu dünnflüssig sein, kann man sie mit etwas Stärke andicken. Dazu einfach etwas Stärke mit etwas kaltem Wasser verrühren, zum Topf dazugeben und unterrühren. Die Soße sollte dadurch recht fix andicken. Zum Schluss die gehackte Petersilie dazugeben und mit Salz und Pfeffer abschmecken.
5. Das Stroganoff mit den gekochten Nudeln servieren. Alternativ kann man hier auch Reis oder Kartoffeln als Beilage dazu servieren.
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Here is a version of the recipe you can print easily.
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Pork Stroganoff with Pasta
- Prep Time: 00:15
- Cook Time: 00:25
- Total Time: 00.40
- Yield: 4
- Category: Dinner
- Cuisine: International
Description
If you want your dinner on the table quickly, something like this Pork Stroganoff with Pasta is always a good option. Easy-peasy and delicious!
Ingredients
some oil for frying
21 oz. (600g) button mushrooms
2 red onions, in wedges
18 oz. (500g) pork fillet
1 tbsp. Dijon mustard* (or regular hot mustard)
1 tsp. smoked paprika powder*
1/4 cup (60ml) dry red wine
6.7 fl. oz. (200ml) veggie stsock
7 oz. (200g) sour cream
some cornstarch, if needed
fresh flat-leaf parsley, chopped
salt, pepper
18 oz. (500g) dried pasta (e.g., tagliatelle*)
Instructions
1. Clean the mushrooms and cut them into slices. Peel the onions and cut them into thin wedges. Clean the pork fillet and cut it into thin slices. Set everything aside. Prepare a large cooking pot with salted water for the pasta.
2. Heat up a large Dutch oven* or cooking pot with some oil. Add the sliced mushrooms and cook them for several minutes until they lost a lot of volume and are nicely browned all over. Remove from the pot and set aside in a bowl.
3. Add a bit more oil and add the onions – cook them for several minutes until soft, glossy and slightly browned. Take the onions out and add them to the bowl with the mushrooms. At this point, you can start preparing your pasta according to the package instructions.
4. Next, add some more oil to the pot, let it heat up well, then add the sliced pork. You might want to work in batches here, so the meat can brown quickly. When adding too much at once, the temperature drops a lot. Cook the pork until nicely browned from all sides. When done, add the mushrooms and onion back to the pot. Add the mustard and smoked paprika powder and mix in. Deglaze with the red wine and let it cook down for a moment. Add the veggie stock and sour cream and stir well. Let everything cook for a few minutes. If the sauce seems too thin, make a cornstarch slurry with a bit of cornstarch and cold water, add it to the bubbling sauce and stir in – the sauce should thicken immediately. Finally, add the chopped parsley and season with salt and pepper to your liking.
5. Serve the pork stroganoff with the cooked pasta – alternatively, you can serve it with some rice or potatoes.
Notes
Make something amazing in the kitchen!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
