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

Easy, Creamy Ground Pork Stroganoff Recipe (video)

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

Ingredients 
US Customary - Metric

  • 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