Name: Skillet Pork Stroganoff
Cook time: 25 min
Total time: 25 min
Ingredients: 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

Jump to Recipe Print Recipe

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

Print Recipe Pin Recipe Rate Recipe

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:

Calories: 326kcal

Equipment

All-Clad 11 inch French skillet

Ingredients

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

US Customary - Metric

Instructions

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