Creamy Pork Stroganoff Made from Leftover Pork Loin
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.
Ingredients
Method
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.
Add Pork and Seasoning
- Stir in the leftover pork loin and paprika.
- Cook for 2-3 minutes to heat the pork through.
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.
Add Sour Cream
- Lower the heat and stir in the sour cream. Simmer gently for 2-3 minutes without boiling.
Serve
- Season with salt and pepper to taste. Serve over cooked egg noodles or rice.
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