Creamy Pork Stroganoff with Leftover Pork Loin

Description:
This easy and comforting pork stroganoff uses tender leftover pork loin simmered with sautéed mushrooms and onions in a creamy, paprika-spiced sauce thickened with cornstarch. Ready in under 30 minutes, it’s perfect served over egg noodles or rice for a hearty, flavorful meal.

Servings:
4–6 servings

Ingredients:

• 2 pounds leftover pork loin, sliced or cubed
• 2 tablespoons butter
• 1 medium onion, diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water or 1 tablespoon all-purpose flour
• 1 cup beef broth (or chicken broth)
• 1 cup sour cream
• Salt and pepper to taste
• Cooked egg noodles or rice for serving

Instructions:

1. Sauté Vegetables: Melt butter in a large skillet over medium heat. Add diced onions and mushrooms. Sauté until softened, about 5-7 minutes. Add garlic and cook for another 1-2 minutes.
2. Add Pork and Seasoning: Stir in the leftover pork loin and paprika. Cook for 2-3 minutes to heat the pork through.
3. Thicken the Sauce:
   • If using flour, sprinkle it over the mixture and stir well. Gradually add the beef broth while stirring constantly to avoid lumps.
   • If using cornstarch, stir the cornstarch slurry (cornstarch + cold water) into the broth, then add it to the skillet and stir well.
     Bring the mixture to a simmer and let it thicken for 2-4 minutes.
4. Add Sour Cream: Lower the heat and stir in the sour cream. Simmer gently for 2-3 minutes without boiling.
5. Serve: Season with salt and pepper to taste. Serve over cooked egg noodles or rice.