Leftover Pork Roast Stroganoff

Pork stroganoff and mashed potatoes in a white bowl.

5 from 1 vote

Looking for a new way to serve your leftover roast pork? Try this mouthwatering quick and easy recipe for Leftover Roast Pork Stroganoff.

Prep Time10

Cook Time20

Total Time30

Course: Pork Recipes

Cuisine: American

Servings:

Calories: 297kcal

Author: Erica Schramek

Equipment

large skillet

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

US Customary - Metric

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.

Notes

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.

Storage: 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.

Nutrition