Looking for a new way to serve your leftover roast pork? Try this mouthwatering quick and easy recipe for Leftover Roast Pork Stroganoff.
It is ready in just 30 minutes!
Quickly transform your leftover roast pork into this deliciously creamy and comforting dish.
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.
Why You Will Love This Recipe
- This Easy Pork Stroganoff recipe takes the flavors of the already delicious roast pork and transforms them into a whole new dish your whole family will love.
- Easily make your own creamy homemade mushroom sauce. There is no need to buy a can of cream of mushroom soup.
- Using leftover roast pork to make stroganoff is a great way to repurpose your leftovers and create a completely new meal. It saves time and effort making it an excellent option for busy days.
- Serve it over egg noodles, white rice, or even mashed potatoes for a comforting and complete meal.
- Easily customize this dish by adding extra vegetables, herbs, or spices to suit your personal taste.
All you need are a few simple ingredients to make this Leftover Roast Pork Stroganoff.
Pork: If you don't have any pork leftovers you could also slice a pork tenderloin or pork chops into thin strips and saute them in oil and butter before adding them to the stroganoff.
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: To clean mushrooms, use a damp cloth or paper towel and gently wipe them until clean.
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.
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.
To make vegetarian mushroom stroganoff increase the double the mushrooms, omit the pork, and substitute vegetable broth for the chicken broth.
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 the tangy sour cream sauce with salt and pepper according to your preference.
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.
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. Go here to read my Tips for Perfectly Roasted Vegetables.
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 the leftover stroganoff to an airtight container or a sealable plastic bag. Make sure it is cooled down to room temperature before refrigerating. Place it in the refrigerator within two hours of cooking. It can be stored in the refrigerator for up to 3-4 days.
Freezing isn't my favorite way to store pork stroganoff. Because the sauce is cream-based it has a tendency to separate and curdle when it is frozen.
If you do decide to freeze the stroganoff, I suggest not freezing it with the noodles. Frozen precooked noodles tend to become mush once they have been defrosted.
To freeze leftover pork stroganoff, allow the dish to cool completely. Transfer it to a freezer-safe container, leaving some room for expansion. Seal tightly and label with the date and contents. It can be stored in the freezer for up to 2-3 months.
Thawing: When you're ready to enjoy the frozen leftover stroganoff, thaw it in the refrigerator overnight. For a quicker thawing method, you can place the container in a bowl of cold water, making sure to change the water every 30 minutes until fully thawed. Avoid thawing at room temperature to prevent the growth of harmful bacteria.
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.
- 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.
- To make vegetarian mushroom stroganoff, double the mushrooms, omit the pork, and substitute vegetable broth for the chicken broth.
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Leftover Pork Roast Stroganoff
- 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
- 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.