Pork Stroganoff with Buttered Noodles
User Reviews
4
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
796 kcal
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Course
Main Course
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Cuisine
Russian
Pork Stroganoff with Buttered Noodles
Description
This Pork Stroganoff preparation begins with cooking pappardelle pasta in salted boiling water, then coating it with butter to create a rich, smooth base. Separately, onions and button mushrooms are gently softened in butter and vegetable oil with paprika and smoked paprika for depth of flavor. The pork loin steak is thinly sliced and quickly stir-fried in vegetable oil over high heat to retain tenderness and juiciness.
The sautéed onions, mushrooms, and pork combine with soured cream, seasoning, lemon juice, and parsley, forming a creamy, tangy sauce that contrasts with the mild sweetness of the vegetables and the aromatic paprika. The buttered noodles provide a soft, luscious counterpoint to the savory sauce, making the dish hearty yet balanced.
Variations include substituting pork stir-fry pieces for pork loin steaks, omitting smoked paprika if unavailable, and choosing any preferred pasta shape. Avoid low-fat sour cream to prevent curdling when adding lemon juice. The flavors and textures come together to create a satisfying meal with mildly smoky, creamy, and fresh herbal notes.
Ingredients
- 1 onion peeled and sliced
- ½ tick butter
- 1 teaspoon vegetable oil
- 1 tablespoon paprika
- ¼ teaspoon smoked paprika (see note 1)
- 10 oz button mushrooms sliced
- 1½ lb Pork Loin steak thinly sliced (see note 2
- 2 tablespoon vegetable oil
- 1 ¼ cup soured cream (see note 3)
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoon lemon juice
- salt
- 2 tablespoon parsley finely chopped, fresh
For the noodles
- 14 oz pappardelle (see note 4)
- 1 tablespoon salt
- ½ tick butter
Instructions
Cooking the pasta
- Bring a large pan of water to the boil. Add the salt and then cook the pappardelle as per the packet instructions (set a timer)1 tbsp / 0.5 teaspoon salt14 oz / 400 g pappardelle
- When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.½ stick / 55 g butter
For the sauce
- Add the butter and oil to a large frying pan and melt over a medium heat.½ stick / 55 g butter1 tsp vegetable oil
- Add the paprika, smoked paprika and sliced onion. Mix well and cook slowly until the onion is translucent and soft.1 tbsp paprika¼ tsp / 0.25 teaspoon smoked paprika1 onion
- Add the mushrooms and cook for 4 minutes over a low heat.10 oz / 290 g button mushrooms
- Transfer the onion and mushroom mixture to a plate and set aside.
- Use the same pan and add 1 tablespoon of the oil until very hot.1½ lb / 680 g pork loin steaks
- Add half of the pork and stir fry for about a minute. Transfer this to the onion plate.
- Add the remaining tablespoon of oil and cook the other half of the pork, again for 1 minute.
- Tip everything back into the pan and stir well.
- Add the sour cream, salt and bring to a simmer.1 ¼ cup / 290 ml soured cream¼ tsp / 0.25 teaspoon salt
- Cook for 2 minutes until thickened slightly.
- Add the pepper, lemon juice and check if it needs salt.½ tsp / 0.5 teaspoon black pepper2 tsp lemon juice salt
- Serve with the buttered pappardelle and sprinkle with chopped parsley.2 tbsp fresh parsley
Notes
- Smoked paprika is optional; omit if unavailable without affecting the dish significantly.
- Use pork stir-fry pieces instead of pork loin steaks as a substitute.
- Avoid low-fat sour cream since lemon juice may cause it to curdle.
- Any pasta shape can be used according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 796 kcal
% Daily Value*
| Calories | 796kcal | 40% |
| Carbohydrates | 80g | 27% |
| Protein | 56g | 112% |
| Fat | 62g | 95% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 301mg | 100% |
| Sodium | 750mg | 31% |
| Potassium | 590mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2167IU | 43% |
| Vitamin C | 5mg | 6% |
| Calcium | 142mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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