Ragout of Pork Stroganoff is a slight variation on the classic beef stroganoff but in my opinion, just as good and better value for money. The pork with red wine and gorgeous mushrooms will always produce a decent meal. Try it and enjoy. Serve with pasta or rice.

Ragout of Pork Stroganoff

A favourite of my mum. This is a go to recipe when you need something comforting.

4.82 from 81 votes

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Course: Main Dish

Cuisine: Russian

Keyword: Alcohol, Dairy, Pork, Vegetables

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 504kcal

Ingredients

1 lb mushrooms clean
2 lbs pork loin
6 tbsp butter
1 cup onions chopped
1 1/4 cup dry white wine divided
3 tbsp tomato paste
1 1/2 tsp salt
1 tsp sugar
1/2 tsp dill
1/4 tsp ground black pepper
2 tbsp flour
1 cup Sour Cream room temp

Instructions

Rinse, pat dry and slice fresh mushrooms (makes about 5 ½ cups); set aside. Cut the pork into strips about ½ inch thick and 2 inches long. In large skillet melt half of the butter.
Add half of pork; cook until lightly browned on all sides, about 5 minutes, stirring often. Remove from skillet. Repeat with remaining pork.
Cook onions in drippings until tender, about 5 minutes. Add remaining butter and heat until melted. Add reserved mushrooms and cook gently and stir until golden. Should take about 5 minutes.
Return pork to skillet.
Stir in 1 cup of the wine along with tomato paste, salt, sugar, dill weed and black pepper.
Bring to boil. Reduce heat and simmer, covered, for 10 minutes. In small bowl combine flour and sour cream. Gradually stir into skillet.
Add remaining ¼ c. wine. Simmer, uncovered until slightly thickened, 5 to 7 minutes, stirring frequently.

Notes

A slight variation on the classic beef stroganoff but in my opinion, just as good and better value for money. The pork with red wine and gorgeous mushrooms will always produce a decent meal. Try it and enjoy. Serve with pasta or rice.

Nutrition

Ragout of Pork Stroganoff