Looking for a new way to serve your leftover pork roast? Try this mouthwatering quick and easy recipe for Leftover Roast Pork Stroganoff.
It is ready in just 30 minutes!
In the summertime, Smoking a Pork Butt in an Electric Smoker and serving it with this Homemade Apricot Barbeque Sauce is one of our go-to meals.
It's a pretty hands-off meal that creates lots of leftovers which are great for freezing and give me a jump start for future meals on busy weeknights.
When my husband fires up the smoker, he usually makes a big batch of pork butt. Smoking pork takes time, so we figure we might as well make enough for several meals.
We shred the leftover pork and freeze it in meal-sized portions for easy weeknight dinners. This creamy leftover pork stroganoff is one of my favorite ways to turn those leftovers into something completely different.
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Why You Will Love This Recipe
- Ready in just 30 minutes. Using leftover cooked pork makes this a quick and easy dinner for busy weeknights.
- A delicious way to use leftovers. Turn shredded pork into a completely different meal instead of serving the same leftovers again.
- Creamy homemade mushroom sauce. No canned cream of mushroom soup needed.
- Easy to customize. Serve it over egg noodles, rice or mashed potatoes and adjust the seasonings to suit your family's tastes.
Need some more leftover pork recipes? Try one of these recipes: Leftover Pulled Pork Casserole, BBQ Pork Potato Skins, Winter Pork Stew, Pulled Pork Tacos, and Pork and Pumpkin Stew.
Recipe Ingredients
All you need are a few simple ingredients to make this Leftover Roast Pork Stroganoff.
Pork: This recipe is a great way to use leftover cooked pork. I typically use shredded smoked pork butt, but leftover pork roast or tenderloin will also work. If your pork isn't already shredded, cut it into thin strips or bite-sized pieces before adding it to the stroganoff.
Tip: To clean mushrooms, use a damp cloth or paper towel and gently wipe them until clean.
Mushrooms: I typically use either cremini or white mushrooms but you could also use shitake mushrooms, sliced portobello mushrooms, or a mix of mushrooms.
Tip: If using previously frozen pork, thaw it completely in the refrigerator before adding it to the stroganoff.
White Wine: Choose a drier wine like a pinot grigio. If you prefer to not cook with wine substitute an equal amount of chicken broth.
Sour Cream: If you don't have sour cream you could substitute heavy cream with a splash of lemon juice to replicate the sour flavor. You may have to cook the sauce a bit longer to help it thicken up.
Seasonings: Dijon mustard, Worcestershire sauce, paprika, thyme and sage add savory flavor to the creamy mushroom sauce.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Leftover Shredded Pork: If you don't have any leftover pulled pork you could also substitute shredded chicken or shredded beef.
Dijon Mustard Variations: If you want to experiment with different flavors, you can substitute Dijon mustard with whole grain mustard or spicy brown mustard. Each will add its own unique twist to the dish.
Pasta Alternatives: Instead of serving the stroganoff over egg noodles, you can try it with other types of pasta like penne, fusilli, or even gnocchi. Alternatively, serve it over rice, quinoa, or my favorite mashed potatoes for a different base.
Additional Vegetables: Feel free to add more vegetables to the stroganoff for added texture and nutrition. Bell peppers, peas, green beans, spinach, or sliced zucchini are great options that can be incorporated into the dish.
Step by Step Directions
Step 1: Heat a large skillet over medium heat and melt the butter. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
Step 2: Toss in the sliced mushrooms and cook until they have released their moisture and turned golden brown.
Sprinkle the all-purpose flour over the onion and mushroom mixture, stirring well to coat everything evenly. Cook for a minute or two to cook off the raw flour taste.
Step 3: Gradually pour in the white wine and chicken stock, stirring constantly to avoid lumps. Allow the mixture to come to a gentle simmer, stirring occasionally until it thickens slightly.
Step 4: Reduce the heat to low and add the leftover roast pork to the skillet. Stir in the sour cream, Dijon mustard, Worcestershire sauce, paprika, thyme, and sage. Let the flavors meld together for a few minutes, but avoid boiling the sauce.
Taste and season with salt and pepper according to your preferences.
Tip: Cook the stroganoff gently. Once you've combined the ingredients and brought the sauce to a simmer, avoid boiling it vigorously. Simmering gently will help meld the flavors together and prevent the sauce from breaking.
Step 5: Serve the leftover roast pork stroganoff over cooked egg noodles, mashed potatoes, or rice, garnishing with fresh parsley for a pop of color and extra freshness.
Serving Suggestions
I typically serve roast pork stroganoff alongside a Crisp Kale Apple Salad and crusty bread.
Roasting additional vegetables in the oven would also make a perfect side.
Recipe FAQs
Pulled pork stored in and airtight container in the refrigerator will last for up to 4 days.
Check out this post on Storing and Reheating Pulled Pork for more information.
Serve it over cooked egg noodles, mashed potatoes, or rice, garnishing with fresh parsley for a pop of color and extra freshness.
Transfer leftover stroganoff to a shallow airtight container and refrigerate promptly, within two hours of cooking. Store in the refrigerator for up to 3-4 days.
You can freeze pork stroganoff, but I recommend freezing the leftover pork before making the sauce whenever possible. Sour cream sauces can separate or become grainy after thawing.
If freezing the finished stroganoff, cool it promptly in shallow containers, then transfer it to freezer-safe containers, leaving a little room for expansion. Label with the date and freeze for up to 2-3 months for best quality.
Thaw overnight in the refrigerator and reheat gently, stirring occasionally.
To reheat the stroganoff, you can use a microwave or stovetop. If using a microwave, heat it in intervals, stirring occasionally, until heated through.
If using the stovetop, transfer the stroganoff to a saucepan and warm it over medium heat, stirring gently until heated to your desired temperature. Add a splash of broth or water if needed to prevent drying out.
Remember to discard any leftover stroganoff that has been left at room temperature for more than two hours to ensure food safety. With proper storage and handling, you can safely enjoy your leftover pork roast stroganoff for future meals.
Expert Tips
- White Wine: Choose a drier wine like a pinot grigio. If you prefer to not cook with wine substitute an equal amount of chicken broth.
- Cook the stroganoff gently. Once you've combined the ingredients and brought the sauce to a simmer, avoid boiling it vigorously. Simmering gently will help meld the flavors together and prevent the sauce from breaking.
- Leftovers taste even better the next day, as the flavors continue to meld together. So, make a bigger batch and enjoy it for lunch or dinner the following day.
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📖 Recipe
Leftover Pork Roast Stroganoff
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion finely chopped
- 2 cloves garlic minced
- 8 ounces cremini or button mushrooms sliced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ¼ cup dry white wine
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 cups leftover roast pork shredded or thinly sliced
- 1 cup sour cream
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Heat a large skillet over medium heat and melt the 2 tablespoons unsalted butter. Add the 1 large onion and 2 cloves garlic, and sauté until fragrant and translucent. About 6 minutes.
- Toss in the 8 ounces cremini or button mushrooms and cook until they have released their moisture and turned golden brown. About 5 minutes.
- Sprinkle the 2 tablespoons all-purpose flour over the onion and mushroom mixture, stirring well to coat everything evenly. Cook for a minute or two to cook off the raw flour taste.
- Gradually pour in the 1 cup chicken broth and ¼ cup dry white wine, stirring constantly to avoid lumps. Stir in the 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon paprika, 1 teaspoon dried thyme, and 1 teaspoon dried sage. Allow the mixture to come to a gentle simmer, stirring occasionally until it thickens slightly. About 5 minutes.
- Reduce the heat to low and add the 2 cups leftover roast pork to the skillet. Stir in the 1 cup sour cream, Let the flavors meld together for a few minutes, but avoid boiling the sauce.
- Taste and season with salt and pepper according to your preference.
- Serve the leftover roast pork stroganoff over cooked egg noodles, mashed potatoes, or rice, garnishing with fresh parsley for a pop of color and extra freshness.
Bobbie says
We loved this recipe. I am always looking for recipes where I can use up my leftover pork tenderloin. We sliced the cooked pork tenderloin very thin and it worked great. My husband and I especially loved the addition of sage. It wasn't overpowering and really added to the overall taste. I wouldn't change a thing. This will be going into our meal rotation as we often buy pork tenderloins.
Erica Schramek says
I am so glad you enjoyed it!
Lesley says
I tried this recipe last night. Both my husband and I enjoyed it. Thank you.
Erica Schramek says
I am so glad you liked it!
Barbara C says
This was delicious! Used leftover port tenderloin, and made half recipe for the two of us, and mixed it with broad egg noodles. Now I am sorry not to have leftovers. Will make again.
Erica Schramek says
I am so glad you liked it!
Arleen S. says
Hi. Thanks for the great recipe. There was no sour cream in my fridge so I used Greek yogurt & served it with Sourdough buckwheat pasta…
Erica Schramek says
I am so glad you liked it!
JimmyB says
I made this a couple of nights ago and it was "over the moon." I did use left over Pork Agrodolce which may have imparted a bit more flavor than plain pork roast. I followed the recipe faithfully. As with most Internet recipes it took about double the time to cook as listed. And that was with all ingredients laid out before starting. I was so pleased to find a reciple for leftover pork roast. Thanks for sharing. I highly recommend this recipe.
Erica Schramek says
I am so glad you enjoyed it!