Creamy Ground Pork Stroganoff (video)

a large casserole filled with egg noodles coated in gravy - ground pork stroganoff

A childhood favorite of mine! This easy, creamy mushroom and ground pork stroganoff is packed with flavor. It comes together in no time so it’s perfect for busy days! It’s made with ground pork, mushrooms, onion, carrots, and garlic, all combined in a creamy sauce and served over egg noodles. This classic, Eastern European and Ukrainian dish was a staple in our home growing up and I still enjoy it to this day in my kitchen!

My Pork Stroganoff Video Tutorial

Watch my YouTube pork stroganoff video tutorial for easy, step-by-step video instructions. You’ll love how quick and easy this dish is to make! Want to stay up to date on my latest recipes? Make sure to subscribe to my website emailing list and to my YouTube channel and turn on notifications!

Ingredients for Creamy Stroganoff Recipe

I love this simple stroganoff recipe because it’s made with staple ingredients you almost always have. Here are the main ingredients you’ll need; you can find the full list in the recipe card below.

  • Ground Pork: I recommend using ground pork with higher fat-content, not lean. The extra fat will keep the pork juicier. You can also use ground beef, chicken or turkey (another favorite of mine).
  • Mushrooms: simple, white or brown mushrooms work great for this recipe.
  • Onion, Carrot & Garlic: these three combined add lots of great aroma and flavor to the creamy sauce.
  • Butter: I love to cook with butter, especially for this recipe. I like to use a good quality salted butter since it adds great flavor.
  • Chicken Broth: for making the sauce. Use beef broth if you’re using ground beef.
  • Half-and-Half: this is a combination of milk and cream; for making the sauce.
  • Fresh Dill & Parsley: fresh herbs work best for this recipe. They’ll add lots of great aroma!

Alternatives to Using Half-and-Half

In this recipe, I’m using half-and-half (half milk, half cream) for making the creamy pork stroganoff extra creamy! Here are a few different options:

  • Heavy Cream: for a very rich and creamy sauce, replace the half and half with heavy cream.
  • Whole Milk: for a lower calorie version, replace it with whole milk and increase the amount of flour from 2 tablespoons to 3 tablespoons.
  • Milk Alternatives: this recipe will also work with non-dairy milks/creams. I recommend increasing the amount of flour 2 tablespoons to 3 tablespoons for a thick sauce.
a blue bowl filled with egg noodles and creamy pork stroganoff, on a table

Preparing the Egg Noodles

You’ll love how quickly this creamy pork stroganoff comes together! Here’s how to put it together.

  1. Begin by bringing a large pot of salted water up to a boil. Cook the egg noodles according to package instructions; usually about 10 minutes.
  2. Drain the cooked noodles, cover and keep them warm on the stove top.
  3. You can also enjoy this dish with other types of pasta or even mashed potatoes.

How to Make Creamy Pork Stroganoff

While the egg noodles are cooking, it’s time to get started on the creamy pork stroganoff itself. Here’s how I prepare all the ingredients:

  1. Start with the mushrooms. Preheat a large frying pan over medium-high heat, add a drizzle of cooking oil and 2 tablespoons of butter. Into the melted butter, add the sliced mushrooms. Fry the mushrooms for 7 to 9 minutes, until they’re nicely brown all over. Season the mushrooms with salt when they’re almost done.
  2. Transfer the mushrooms into the a separate bowl, and into the same, add a drizzle of oil, if needed. Add the ground pork next. Fry it for 7 to 9 minutes until it’s browned all over, breaking the ground pork into smaller bits as it browns. Remove the cooked pork from the pan and add to the mushrooms.
  3. Next, add another 2 tablespoons of butter to the pan and add the onion and carrots. Reduce the heat to medium and saute the mixture for 7 to 9 minutes, until the onion is tender and translucent. Add the minced garlic next.
a casserole filled with a creamy mushroom and carrot gravy, on a table with salt shakers

Seasoning the Creamy Sauce

This creamy ground pork stroganoff has lots of great flavors combined together! I love to add a little bit of smoked paprika for some smokiness and ground coriander is a great addition, too. You can also use regular paprika if you prefer.

  1. Along with the garlic, also add the salt, ground black pepper, smoked paprika, and coriander. Mix everything together and cook the mixture for a minute.

Putting it All Together

Time to bring it all together! Here’s how to finish the sauce:

  1. Next, add in the all-purpose flour. This will thicken the cream and broth. Toss the flour with the onion mixture and cook for about a minute.
  2. Gradually begin adding the chicken broth, stirring it into the onion mixture. Next, add in the half-and-half and heavy cream. Return the browned mushrooms and ground pork to the pan and mix everything together.
  3. Bring the sauce up to a simmer over medium heat, then continue to cook for another 6 to 8 minutes, until the sauce has thickened.
  4. Sprinkle in the fresh herbs at the very end. Remove the sauce from the heat, cover and let the sauce stand for another 5 to 10 minutes; it will thicken further.
several bowls of food on a table with fresh herbs, filled with noodles and gravy

Serving Mushroom & Pork Stroganoff

Most traditional stroganoff recipes are made with wide egg noodles. And that’s how I like to enjoy this recipe, too. You can also serve the sauce with my Creamy Mashed Potatoes or other pasta, such as penne or spaghetti.

Two ways to serve this dish:

  • Pour the prepared ground pork stroganoff sauce into the egg noodles and combine everything together in one large pot or bowl.
  • Add the egg noodles into each serving bowl, then spoon the pork sauce over the top of the noodles. Sprinkle with more fresh herbs and enjoy!
a close up of a bowl of creamy mushroom and ground pork stroganoff, with fresh dill

More Recipes!

Enjoyed this quick and easy dinner recipe? Make sure to check out some of my other recipes you’re sure to enjoy! Also, check out my Eastern European cookbook, Beyond Borscht, for more classic recipes like this.

  • Classic Beef Stroganoff: the original version of this iconic recipe, made with mushrooms and tender beef coated in a creamy sauce. I love this recipe with beef tenderloin tips.
  • Ukrainian Braised Pork in Gravy: tender chunks of braised pork shoulder in a savory and delicious gravy, served with mashed potatoes. Hearty and delicious!
  • Easy Chicken Rice Pilaf (Plov): another childhood favorite! This quick and easy chicken rice dinner is made with rice, carrots, garlic and aromatic spices.
  • Turkey Meatballs with Mushroom Gravy: the juiciest and most delicious meatballs ever, with a creamy gravy, served with mashed potatoes! The ultimate comfort food!

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a close up of noodles with gravy, with text overlay "Quick & Easy Pork Stroganoff with Egg Noodles"

Easy, Creamy Ground Pork Stroganoff Recipe (video)

10 mins prep + 40 mins cook
6 servings
Quick and easy mushroom and ground pork stroganoff recipe, with egg noodles. Seasoned with garlic, fresh herbs and smoked paprika!

Ingredients 

  • 1 pound wide egg noodles
  • 1 pound ground pork, or beef, chicken, turkey
  • oil for cooking
  • 4 tbsp salted butter, divided
  • 10 to 12 large sliced mushrooms, white or brown
  • 1 large onion, diced
  • 3 medium carrots, grated
  • 6 to 8 garlic cloves, finely minced
  • 1 1/2 tsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp ground coriander
  • 1 tsp smoked or regular paprika
  • 2 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups half-and-half, or cream or whole milk
  • 1/2 cup heavy cream
  • 2 tbsp EACH: fresh dill, fresh parsley, chopped

Instructions

Cooking the Noodles:

  • Begin by bringing a large pot of salted water up to a boil. Cook the egg noodles according to package instructions; usually about 10 minutes.
  • Drain the cooked noodles, cover and keep them warm on the stove top. You can also enjoy this dish with other types of pasta or even mashed potatoes.

Cooking the Fillings:

  • Start with the mushrooms. Preheat a large frying pan over medium-high heat, add a drizzle of cooking oil and 2 tablespoons of butter. Into the melted butter, add the sliced mushrooms. Fry the mushrooms for 7 to 9 minutes, until they’re nicely brown all over. Season the mushrooms with salt when they’re almost done.
  • Transfer the mushrooms into the a separate bowl, and into the same, add a drizzle of oil, if needed. Add the ground pork next. Fry it for 7 to 9 minutes until it’s browned all over, breaking the ground pork into smaller bits as it browns. Remove the cooked pork from the pan and add to the mushrooms.
  • Next, add another 2 tablespoons of butter to the pan and add the onion and carrots. Reduce the heat to medium and sauté the mixture for 7 to 9 minutes, until the onion is tender and translucent. Add the minced garlic next.
  • Along with the garlic, also add the salt, ground black pepper, smoked paprika, and coriander. Mix everything together and cook the mixture for a minute.

Making the Sauce:

  • Next, add in the all-purpose flour. This will thicken the cream and broth. Toss the flour with the onion mixture and cook for about a minute.
  • Gradually begin adding the chicken broth, stirring it into the onion mixture. Next, add in the half-and-half and heavy cream. Return the browned mushrooms and ground pork to the pan and mix everything together.
  • Bring the sauce up to a simmer over medium heat, then continue to cook for another 6 to 8 minutes, until the sauce has thickened.

Serving the Stroganoff:

  • Sprinkle in the fresh herbs at the very end. Remove the sauce from the heat, cover and let the sauce stand for another 5 to 10 minutes; it will thicken further.
  • Two ways to serve this dish:
    a.      Pour the prepared ground pork stroganoff sauce into the egg noodles and combine everything together in one large pot or bowl.
    b.      Add the egg noodles into each serving bowl, then spoon the pork sauce over the top of the noodles. Sprinkle with more fresh herbs and enjoy!

Nutrition

Calories: 774kcal | Carbohydrates: 67g | Protein: 28g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 979mg | Potassium: 831mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6054IU | Vitamin C: 11mg | Calcium: 147mg | Iron: 3mg