Pork Stroganoff

Last updated on: March 11, 2026

Jump to Recipe

Pork Stroganoff is one of those dinners that sounds impressive but is secretly very low effort.

Traditionally made with beef, this version uses pork fillet instead – which is leaner, cooks faster, and makes this a genuinely high-protein, weeknight-friendly meal.

Each serving packs roughly 38 g protein for around 370 calories, making it ideal if you’re trying to eat well without resorting to sad salads. The sauce is creamy but not heavy, flavoured with paprika, garlic, and a splash of white wine to keep things tasting restaurant-worthy.

It’s all done in one pan, ready in under 20 minutes, and uses ingredients you can grab in any UK supermarket. You’ll just need a large frying pan and a wooden spoon – no cheffy nonsense required.

Why You’ll Love This High-Protein Recipe

• Around 38 g protein per serving using lean pork fillet

• Ready in under 20 minutes from fridge to plate

• One-pan recipe with minimal washing up

• Creamy and comforting without being heavy or stodgy

• Easy to scale up for family dinners or meal prep

• Works for low-carb and keto-style eating

Key Ingredients

Pork Fillet. The unsung hero of quick, high-protein dinners. Lean, tender, and fast-cooking – perfect for creamy sauces without needing hours of simmering.

Onion. Adds sweetness and depth to balance the richness of the sauce. Also unavoidable if you want flavour.

Garlic. Brings warmth and savoury punch. Burn it and you’ll regret everything.

Paprika. Essential for Stroganoff vibes. Smoky, slightly sweet, and absolutely non-negotiable.

White Wine. Deglazes the pan and adds acidity. Optional, but recommended. Extra stock works if needed.

Chicken Stock. Builds the body of the sauce and keeps everything savoury rather than claggy.

Crème Fraîche (50% fat). Creamy, tangy, and much more stable than cream – ideal for quick sauces.

How to Make Pork Stroganoff

Heat a large pan over medium-high heat with the olive oil. Add the pork fillet pieces and season with black pepper. Sear until golden all over, then remove from the pan and set aside. Don’t overcrowd the pan — colour equals flavour.

Lower the heat slightly and add the chopped onion to the same pan. Cook for 5–6 minutes, stirring often, until softened and lightly golden, scraping up any tasty bits left behind by the pork. Stir in the garlic and cook for 30 seconds until fragrant. Keep it moving — burnt garlic will ruin the vibe.

Pour in the white wine and let it bubble for a minute or two, scraping the base of the pan to lift all that caramelised goodness. This is where the sauce starts to get serious.

Add the paprika and chicken stock, then return the pork to the pan. Stir well and simmer gently for about 10 minutes, until the sauce reduces slightly and the pork is cooked through and tender.

Remove the pan from the heat and stir in the crème fraîche. The sauce should turn rich, glossy, and creamy without splitting. Taste, adjust seasoning if needed, and serve immediately.

Serving & Storage

To Store

Allow the Pork Stroganoff to cool, then store in an airtight container in the fridge for up to 3 days.

To Reheat

Reheat gently on the hob over low heat, stirring often. Add a splash of stock or water if the sauce thickens too much.

To Freeze

You can freeze it, but crème fraîche may split slightly. For best results, freeze without the crème fraîche and stir it in fresh when reheating.

Serving Suggestions

Serve with rice, pasta, mashed potatoes, or cauliflower mash for a low-carb option. It’s also excellent with green veg or sautéed mushrooms.

Variations & Tips

• Swap pork fillet for chicken breast if that’s what you’ve got

• Add mushrooms for a more traditional Stroganoff feel

• Use smoked paprika for a deeper, richer flavour

• Stir in a little Dijon mustard for extra tang

• Slice the pork evenly so it cooks quickly and stays tender

FAQ

Can I use a different cut of pork?

You can, but pork fillet works best for quick cooking. Fattier cuts will need longer and change the texture.

Can I make this without wine?

Yes – just replace it with extra stock. The flavour will still be spot on.

Is this recipe low-carb?

Yes. With roughly 6 g carbs per serving, it works well for low-carb or keto-style diets.

Can I make it ahead of time?

It’s best fresh, but leftovers reheat well if done gently.

Pork Stroganoff

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Print Recipe

Pin Recipe

One-pan Pork Stroganoff with paprika, pork fillet & a creamy sauce. High-protein, easy to make, and packed with comforting flavour.

• Total Time: 30 minutes
• Yield: 3 1x

Ingredients

Units MUS Scale 1x2x3x

• 1 tbsp. olive oil
• 500 g pork fillet, cubed
• 1 onion, finely chopped
• 15 g garlic, minced
• 100 ml white wine (or use extra stock)
• 1 tbsp. paprika
• 250 ml chicken stock
• 1 1/2 tbsp. 50% fat crème fraiche

Cook Mode Prevent your screen from going dark

Instructions

First, heat up a big pan and throw in some olive oil. Now, let’s talk pork. We want to give it a lovely golden sear, so toss it in, season with black pepper, and cook until it looks like something you’d want to eat (aka browned). Then take it out and set it aside—but don’t get too attached; it’s coming back soon.

Lower the heat and soften your onion. Let it get all golden and fragrant before inviting the garlic to the party for a quick 30-second fry. Don’t burn it. Burnt garlic is sad garlic.

Now, pour in the white wine. Take a moment to feel fancy. Let it bubble away and deglaze the pan—this is chef talk for “scrape up all the tasty brown bits because that’s where the flavour is.” Let the alcohol cook off (or don’t, I’m not here to judge).

Next, add the paprika and chicken stock, then bring back the pork. Simmer it gently for 10 minutes so the flavours get to know each other.

Finally, stir in the crème fraîche. Watch as the sauce transforms into creamy perfection. Give it a taste, nod approvingly, then serve immediately before you eat it all straight from the pan.

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 20 mins

Nutrition

• Serving Size: 1
• Calories: 370
• Fat: 18 g
• Carbohydrates: 6 g
• Protein: 38 g

Recipe Video

If You Liked This Pork Stroganoff, Try These...

Tarragon Chicken. If you love creamy sauces like Pork Stroganoff with a touch of elegance, Tarragon Chicken is your next dinner obsession. Juicy chicken breast is simmered in a luxurious sauce infused with fragrant tarragon, garlic, and a splash of white wine. It’s light yet indulgent, making it perfect for a fancy-feeling weeknight meal.

Slow Cooker Chicken Chasseur. Want a dish that basically cooks itself? This Slow Cooker Chicken Chasseur is your new best mate. Tender chicken thighs are slow-cooked in a rich tomato, mushroom, and wine sauce, creating a deep, comforting flavour with minimal effort. Just throw everything in the slow cooker, and let the magic happen.

Chicken Supreme.  Golden chicken breasts bathed in a creamy mustard sauce, sprinkled with crispy bacon and earthy mushrooms. Ready in just 30 minutes, it's a protein-packed, flavourful feast that'll have you scraping the plate.

Leave A Comment Below

Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.