Hairy Bikers Pork Stroganoff Recipe

This creamy, tangy Hairy Bikers Pork Stroganoff Recipe is made with tender pork fillet, chestnut mushrooms, and smoked paprika, ready in just 20 minutes. The sauce transforms into a velvet finish the moment you swirl the cool crème fraîche into the hot, paprika-infused stock. I find this lighter version delivers all the comfort of the original without the heavy cream.

Jump to Recipe

What I Learned Making This

Making this dish taught me that pork fillet is the unsung hero of quick weeknight meals, but it demands respect. Unlike stewing beef which needs hours, fillet cooks in minutes and will turn tough if you leave it in the pan too long; searing it hard and fast, then resting it while you build the sauce, ensures it stays butter-soft.

I also learned the hard way that low-fat dairy is temperamental. If you let the sauce boil after adding reduced-fat crème fraîche or soured cream, it will split instantly. The secret is to take the pan right off the heat before stirring in the dairy to keep that silky, restaurant-quality texture.

Hairy Bikers Pork Stroganoff Recipe Ingredients

• 500g pork fillet (tenderloin), trimmed of all fat and sliced into 1cm strips
• 1 tbsp olive oil
• 1 medium onion, finely sliced
• 2 garlic cloves, crushed
• 250g chestnut mushrooms, sliced
• 1 heaped tsp smoked paprika
• 1 tsp Dijon mustard
• 300ml beef stock (hot)
• 1 tbsp cornflour mixed with 1 tbsp cold water
• 4 tbsp low-fat crème fraîche or soured cream
• Squeeze of lemon juice
• Fresh parsley, chopped (to serve)
• Salt and black pepper

How To Make Hairy Bikers Pork Stroganoff Recipe

1. Sear the pork: Heat the oil in a large non-stick frying pan over a high heat. Season the pork strips with salt and pepper, then fry them quickly for 2-3 minutes until browned on the outside but not cooked through. Remove the pork from the pan and set aside on a plate.
2. Sauté the vegetables: Lower the heat to medium. Add the sliced onions to the same pan and cook for 5 minutes until softened. Toss in the mushrooms and cook for another 3-4 minutes until they release their moisture and start to golden. Add the garlic and cook for 1 minute more.
3. Build the flavour: Sprinkle the smoked paprika over the vegetables and stir well to coat. Pour in the hot beef stock and stir in the Dijon mustard. Bring the liquid to a gentle simmer.
4. Thicken the sauce: Stir in the cornflour mixture. Let the sauce bubble gently for 2 minutes until it thickens and becomes glossy.
5. Combine and finish: Return the browned pork and any resting juices to the pan. Simmer for 1-2 minutes until the pork is cooked through. Turn off the heat completely.
6. Add the cream: Stir in the crème fraîche and a squeeze of lemon juice. Taste and adjust the seasoning, then scatter with fresh parsley before serving.

Recipe Tips

• Batch cooking: If you crowd the pan when searing the pork, the meat will steam instead of brown. Cook it in two batches if your pan isn’t large enough to keep the strips separated.
• Room temperature dairy: Take your crème fraîche out of the fridge 10 minutes before cooking. Adding fridge-cold dairy to a hot pan increases the shock and the chance of curdling.
• The right mushrooms: Chestnut mushrooms are superior to white button mushrooms here because they have a nuttier flavour and hold their shape better in the sauce.

What To Serve With Pork Stroganoff

Rice is the classic partner for soaking up the paprika sauce, particularly basmati or long-grain white rice. For a more comforting winter meal, serve this over wide egg noodles or tagliatelle which cling beautifully to the creamy coating. Crisp green beans or steamed tenderstem broccoli add a necessary crunch to balance the soft textures of the dish.

How To Store

This dish is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat it very gently on the stove over a low heat; do not use the microwave if possible, as the intense heat can cause the sauce to split. Freezing is not recommended for stroganoff made with crème fraîche as the texture becomes grainy upon thawing.

FAQs

Can I use chicken instead of pork?
Yes, chicken breast sliced into strips works perfectly in this recipe. The cooking times are almost identical, just ensure the chicken is cooked through before serving.

Why is my sauce runny?
If the sauce hasn’t thickened, simmer it for an extra minute after adding the cornflour slurry. Remember that it will thicken further once you take it off the heat and stir in the crème fraîche.

Is smoked paprika essential?
Smoked paprika gives this dish its signature depth and ‘meaty’ flavour, especially in a lighter version. You can use sweet paprika, but the final result will be milder and lack that subtle smokiness.

Nutrition

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 85mg
• Sodium: 450mg
• Total Carbohydrate: 10g
• Protein: 38g

Try More Recipes:

• Hairy Bikers Paprika Pork Recipe
• Hairy Bikers Chicken Supreme Recipe
• Hairy Bikers Tangle Pie Recipe