Pork Stroganoff

Pulled Pork Stroganoff

A Stroganoff recipe in less than 30 minutes? Yes. Especially when you use tender Keystone Pork. If you're a traditionalist, substitute with Keystone Beef—either way, it’ll be your new go-to family meal.

Ingredients

  • 1 can (28 oz.) Keystone Pork
  • 1 Tbsp. Paprika
  • 1 can Button mushrooms, sliced
  • 1 Onion, chopped
  • 2 Tbsp. Vegetable oil
  • 10 oz. Sour cream
  • 1/4 tsp. Salt
  • 1/2 tsp. Black pepper
  • 2 tsp. Lemon juice
  • Parsley leaves, finely chopped, handful
  • 1 package Pappardelle (or any long pasta)
  • 2 Tbsp. Butter

Steps

  1. Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions.
  2. Drain pasta well, add butter, and use tongs to gently toss until the butter has melted and coated the noodles.
  3. While pasta is cooking, chop the onion and slice the mushrooms.
  4. In a large frying pan over medium heat, add 1 tsp. vegetable oil. Stir in paprika and onion, and cook until onion is soft and translucent.
  5. Add mushrooms and cook for 4 minutes over low heat.
  6. In a separate skillet, heat Keystone Pork with the remaining vegetable oil (about 2 Tbsp.).
  7. Transfer onion and mushroom mixture to the pork skillet.
  8. Stir in sour cream, lemon juice, salt, and black pepper. Simmer for 2 minutes, until slightly thickened.
  9. Toss buttered pappardelle into the sauce, coating thoroughly. Sprinkle with parsley and serve immediately.
  10. Optional: For a creamier sauce, add a splash of pork broth from the can or reserved pasta water if the sauce is too thick.
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