Pork stroganoff is the recipe I make when I want something as satisfying as the beef version but slightly lighter, slightly more affordable, and — when I use pork fillet — just as tender.

The method is identical to the beef stroganoff on this site, but pork fillet gives a slightly sweeter, slightly more delicate flavour that suits the soured cream sauce in its own specific way.

Like the beef version, the key to a great pork stroganoff is a tender cut, a very hot pan for searing, and soured cream added off the heat at the very end. The whole dish takes thirty minutes.

It looks generous and comforting on the plate. And it is the kind of dinner that feels genuinely looked after without requiring any significant skill or equipment.

Ingredients for Mary Berry Pork Stroganoff

For the Pork Stroganoff

600g pork fillet (tenderloin) — silver skin removed, cut into thin strips 1cm wide and 5cm long
2 tbsp plain flour — for dusting the pork
3 tbsp sunflower oil
30g unsalted butter
1 large onion, halved and thinly sliced
300g chestnut mushrooms, sliced
3 garlic cloves, crushed
1 tsp sweet smoked paprika
1 tsp Dijon mustard
1 tsp Worcestershire sauce
150ml good quality chicken or pork stock
150ml soured cream — at room temperature
Salt and freshly ground black pepper
2 tbsp fresh flat-leaf parsley, finely chopped — for serving

CHECK THIS RECIPE Mary Berry Sticky Chicken Wings Recipe

To Serve

Egg noodles or fluffy basmati rice, cooked hot
Extra soured cream alongside (optional)

How to Make Mary Berry Pork Stroganoff

Step 1 — Prepare and Season the Pork

Remove the silver skin from the pork fillet — the white membrane that runs along the length. It does not soften during cooking and makes the finished dish slightly tough. Pat the pork strips completely dry with kitchen paper. Season generously. Dust lightly in the flour — shaking off the excess.

Step 2 — Sear the Pork

Heat two tablespoons of the oil in a large wide frying pan over a very high heat until shimmering. Add the pork strips in a single layer — do not crowd the pan. Sear for one to two minutes without moving — then turn and sear for thirty seconds on the other side. The pork should be golden on the outside and slightly pink inside — it finishes in the sauce.

Remove to a warm plate. Work in batches if needed.

Step 3 — Cook the Vegetables

Reduce the heat to medium. Add the remaining oil and the butter. Cook the sliced onion for five to six minutes until soft. Add the mushrooms — increase the heat and cook for five to six minutes until golden and all their moisture has evaporated. Add the garlic and paprika — cook for one more minute.

Step 4 — Build the Sauce

Add the Worcestershire sauce and Dijon mustard — stir. Add the stock. Bring to a simmer and cook for three to four minutes until slightly reduced and glossy.

Step 5 — Finish and Serve

Remove the pan from the heat. Add the soured cream — stir until smooth and completely incorporated. Return the seared pork strips to the pan. Return to a very gentle heat for one to two minutes — just enough to warm the pork through. Do not boil. The sauce must not boil or the soured cream will curdle.

Taste and season assertively. Scatter fresh parsley generously over the top. Serve immediately over hot egg noodles or rice.

CHECK THIS RECIPE Mary Berry Chicken Tikka Masala Recipe

My Top Tips For Perfect Mary Berry Pork Stroganoff

Remove the silver skin before cooking. Pork fillet silver skin does not soften during cooking. It constricts the meat and gives tough, slightly chewy strips in the finished dish. It takes one minute to remove and makes a significant difference.

Pat the pork completely dry before searing. Wet pork steams rather than sears. Dry pork sears properly and gives the golden surface that adds flavour to both the meat and the sauce.

Sear over very high heat in batches. High heat for a short time gives tender, golden pork strips. Medium heat or a crowded pan gives grey, slightly tough strips that are specifically what I am trying to avoid.

Add the soured cream off the heat — always. Soured cream in a boiling sauce splits and curdles. Off the heat, it gives a completely smooth, silky sauce. This is the most important technique point for any stroganoff.

Serve immediately. Pork stroganoff sitting in the sauce continues to cook and the pork becomes slightly tougher. Finish the dish and serve it within five minutes.

Serving Suggestions

Over egg noodles — the most natural pairing. Over fluffy basmati rice. With a simple green salad alongside. With crusty bread for mopping the sauce from the plate.

How to Store Mary Berry Pork Stroganoff

Best eaten immediately. Leftovers can be refrigerated for up to 2 days and reheated very gently over a low heat — do not boil. Freezing is not recommended — the soured cream sauce splits on defrosting.

Mary Berry Pork Stroganoff Recipe

Mary Berry’s pork stroganoff is a rich, creamy classic with tender strips of pork, mushrooms, and a tangy soured cream sauce — a brilliant weeknight dinner in 30 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 Portions

Course: Main Course

Cuisine: British

Calories: 390

Ingredients Method Notes

Ingredients

Pork Stroganoff:
600 g pork fillet silver skin removed, in thin strips — patted dry, seasoned, dusted in 2 tbsp flour
3 tbsp sunflower oil 30g unsalted butter
1 large onion thinly sliced
300 g chestnut mushrooms sliced
3 garlic cloves crushed
1 tsp sweet smoked paprika
1 tsp Dijon mustard
1 tsp Worcestershire sauce
150 ml chicken or pork stock
150 ml soured cream room temperature
Salt and pepper
2 tbsp fresh parsley chopped
To Serve:
Egg noodles or basmati rice

CHECK THIS RECIPE Mary Berry Fish Pie with Rosti Topping Recipe

Method

Remove silver skin from pork. Pat dry — season — dust lightly in flour, shake off excess.
Heat 2 tbsp oil in large frying pan over very high heat. Sear pork in a single layer — 1–2 minutes without moving, turn 30 seconds. Remove to warm plate. Work in batches — do not crowd.
Reduce heat to medium. Add remaining oil and butter. Cook onion 5–6 minutes. Add mushrooms — increase heat — cook 5–6 minutes until golden and dry. Add garlic and paprika — 1 minute.
Add Worcestershire sauce and mustard — stir. Add stock — simmer 3–4 minutes until slightly reduced.
Remove from heat. Add soured cream — stir until smooth. Return pork to pan. Very gentle heat 1–2 minutes to warm through — do not boil. Season assertively. Scatter parsley. Serve immediately over noodles or rice.

Notes

Remove silver skin before cooking — it does not soften and makes the strips tough.

Pat pork completely dry — wet pork steams instead of searing.

Sear over very high heat in batches — crowding gives grey, tough strips.

Add soured cream off the heat — boiling sauce causes it to curdle.

Serve immediately — pork toughens in the sauce if left to sit.

Frequently Asked Questions

Can I use pork chops instead of pork fillet?

Yes — boneless pork loin chops, cut into thin strips, give a slightly less tender but very good result. Avoid shoulder — it needs longer cooking to become tender.

Can I use crème fraîche instead of soured cream?

Yes — crème fraîche gives a slightly richer, slightly less tangy result and is more stable at higher temperatures. Use the same quantity.

Can I add brandy?

Yes — two tablespoons of brandy added after the mushrooms and cooked for one minute gives a slightly more complex, slightly more indulgent result.

What is the difference between pork and beef stroganoff?

Pork fillet gives a slightly sweeter, slightly more delicate flavour than beef. The method is identical — the choice between them is a matter of personal preference and what is available.