Skillet Pork Stroganoff

This is part two of the Pork Roast Two Ways leftover. I used half for Shredded Pork Ramen Soup with Ginger and froze the other half.

It’s a great way to plan ahead and dinner was ready in about 30 minutes.

Skillet Pork Stroganoff

Great use for leftover pork roast
Cook Time: 25 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Russian
Keyword: basking ridge, bedminster, chatham, easy and quick, far hills, leftovers, mendham, morris county, morristown, mushrooms, peapack-gladstone, pork stroganoff, somerset county, somerville, stroganoff cheat, weekday dinner
Servings: 6
Calories: 326kcal


  • 3 cups cubed pork
  • 1 1/2 cups sour cream
  • 2 cups milk
  • 1 tsp champagne vinegar
  • 1 tsp white pepper
  • 1 tbsp Dijon mustard
  • 2 tsp sea salt
  • 3 cloves garlic
  • 1 tbsp onion powder
  • 2 4 oz cans mushrooms
  • 1 tbsp dried parsley


  • Cube leftover pork
  • Peel and chop garlic
  • Sear garlic and pork in olive oil and season with salt and white pepper
  • Add mushrooms
  • In a bowl mix together the sour cream, milk, onion powder, mustard, champagne vinegar
  • Add sour cream mixture to skillet and heat through on low heat
  • Serve over egg noodles


Calories: 326kcal | Carbohydrates: 8g | Protein: 21g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 99mg | Sodium: 938mg | Potassium: 448mg | Fiber: 1g | Sugar: 6g | Vitamin A: 490IU | Vitamin C: 2mg | Calcium: 178mg | Iron: 1mg
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