Delia Smith Pork Stroganoff Recipe

This Delia Smith Pork Stroganoff is a comforting, creamy dish made with tender strips of pork cooked in a rich mushroom and sour cream sauce. The flavours are warm and savoury with a gentle tang from the cream, while the pork stays soft and juicy. It is a simple, one-pan meal that feels special but is surprisingly easy to prepare. From start to finish, the dish takes around 35 minutes, making it ideal for a quick but satisfying dinner.

Ingredients

For the Pork Stroganoff

• 450g pork tenderloin, cut into thin strips
• 1 tbsp olive oil
• 25g butter
• 1 medium onion, finely sliced
• 200g chestnut mushrooms, sliced
• 1 garlic clove, crushed
• 1 tsp paprika
• 150ml chicken stock
• 150ml sour cream
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1 tbsp chopped fresh parsley

For Serving

• Cooked rice, buttered noodles, or mashed potatoes
• Extra chopped parsley for garnish

How to Make Delia Smith Pork Stroganoff

• Prepare the ingredients: Trim any excess fat from the pork and slice it into thin strips. Slice the onion and mushrooms so everything is ready before you start cooking.
• Heat the pan: Place a large frying pan over medium heat. Add the olive oil and butter and allow the butter to melt until it begins to foam.
• Brown the pork: Add the pork strips in a single layer and cook for 2 to 3 minutes until lightly browned. Remove from the pan and set aside to keep them tender.
• Cook the vegetables: In the same pan, add the sliced onion and cook gently for about 4 minutes until softened. Stir in the mushrooms and cook until they release their moisture and start to brown.
• Add flavour: Stir in the crushed garlic and paprika, cooking for about 30 seconds so the spices become fragrant.
• Make the sauce: Pour in the chicken stock and bring to a gentle simmer. Allow the sauce to reduce slightly for 3 to 4 minutes.
• Finish the stroganoff: Reduce the heat to low and stir in the sour cream and Dijon mustard. Return the pork to the pan and cook gently for another 3 minutes until heated through.
• Season and serve: Taste the sauce and season with salt and black pepper. Sprinkle with fresh parsley and serve immediately.

Tips for the Best Pork Stroganoff

How do I keep the pork tender?

Cook the pork quickly over medium heat and remove it from the pan once browned. Overcooking will make the meat tough.

Why did my sauce split?

Sour cream can split if the heat is too high. Always lower the heat before stirring it into the sauce.

Can I add more mushrooms?

Yes, mushrooms add wonderful flavour. You can increase the quantity to 300g if you enjoy a richer mushroom taste.

How can I thicken the sauce?

If the sauce feels too thin, let it simmer for a few extra minutes before adding the sour cream so it naturally reduces.

Serving Suggestions

• Serve over fluffy white rice for a classic stroganoff meal.
• Pair with buttered egg noodles for a comforting dinner.
• Enjoy with creamy mashed potatoes.
• Add steamed green beans or peas on the side.

Storage

Room Temperature

Pork stroganoff should not be left at room temperature for more than 2 hours.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing

The dish can be frozen for up to 2 months, though the cream sauce may slightly change texture. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 10g
• Protein: 32g
• Fat: 28g
• Saturated Fat: 12g
• Sodium: 520mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Pork Stroganoff Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender strips of pork cooked in a creamy mushroom and sour cream sauce. This comforting pork stroganoff is quick, rich in flavour and perfect for a satisfying family dinner.

Ingredients

• 450g pork tenderloin, cut into thin strips

• 1 tbsp olive oil

• 25g butter

• 1 medium onion, finely sliced

• 200g chestnut mushrooms, sliced

• 1 garlic clove, crushed

• 1 tsp paprika

• 150ml chicken stock

• 150ml sour cream

• 1 tsp Dijon mustard

• 1 tbsp chopped fresh parsley

Directions

• Slice the pork tenderloin into thin strips and prepare the onion, mushrooms and garlic.
• Heat olive oil and butter in a large frying pan over medium heat.
• Cook the pork quickly for 2–3 minutes until lightly browned, then remove from the pan.
• Add the onion and cook for 4 minutes until softened, then stir in the mushrooms.
• Add garlic and paprika and cook briefly until fragrant.
• Pour in chicken stock and simmer for 3–4 minutes until slightly reduced.
• Lower the heat and stir in sour cream and Dijon mustard.
• Return pork to the pan and cook gently for 3 minutes until heated through.
• Season with salt and pepper, sprinkle with parsley and serve.

Notes

• Cook pork quickly to keep it tender.
• Always lower the heat before adding sour cream.
• Serve immediately for the best texture and flavour.