Pork stroganoff

Pork stroganoff: Warm up with this flavour-packed meal. Image: Silwood School of Cookery.

Pork stroganoff – Flavour-packed winter comfort food sorted

Fill the air with the delicious aroma of this Russian inspired dish.

Pork stroganoff

Pork stroganoff: Warm up with this flavour-packed meal. Image: Silwood School of Cookery.

One of the best comfort foods to enjoy during the colder seasons of the year is beef stroganoff. This recipe has been adjusted to bring to you a flavour-packed pork stroganoff. It is loaded with a combination of delicious fragrances that will make your tummy growl the moment you inhale the pleasing aroma.

Beef Stroganoff was created in the late 19th century for a Russian count and has become one of the world’s famous dishes. This recipe uses pork fillet which is more cost effective without compromising on flavour or taste.

This pork stroganoff recipe is enough to serve six people. Serve on a bed of fluffy rice. When preparing this recipe, it is best to make it a few hours in advance so that the flavours can infuse.

When the next cold front hits South Africa, this recipe will provide all the comfort and warmth your family needs.

Pork stroganoff recipe

5 from 1 vote
Recipe by Silwood School of Cookery Course: MainCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • 1 kg 1 pork fillet

  • 60 ml 60 butter

  • salt and pepper

  • 250 g 250 mushrooms, sliced thickly

  • 1 1 onion, chopped

  • 2 cloves 2 garlic, minced

  • 45 ml 45 cake flour

  • 10 ml 10 Bovril dissolved in 125 ml hot water

  • 15 ml 15 tomato sauce

  • 65 ml 65 dry white wine

  • 250 ml 250 sour cream

  • 125 ml 125 milk

  • 250 ml 250 rice

  • 30 ml 30 chopped parsley


  • Slice the pork fillet into 1 cm slices, then cut each slice into 1 cm wide strips.
  • Heat a little of the butter in a casserole and quickly brown the pork strips in batches. It should be brown on the outside and rare inside. Remove from pan, season and set aside.
  • Heat a little more butter and sauté the mushrooms. Remove from pan, season and set aside.
  • Lastly sauté the onions gently in the remaining butter until golden brown. Add the garlic once the onions have taken on colour.
  • Remove the casserole from the heat, add the flour and stir well. Gradually add the “Bovril stock”, tomato sauce, wine and soured cream and milk.
  • Return to the heat and allow to simmer for 5 minutes. Add the mushrooms and pork, simmer for a further 3 – 4 minutes, stirring continuously. Remove from the heat, adjust the seasoning if necessary.
  • Store until ready to serve. We recommend making this at least 2 hours before serving to allow the flavours to blend.
  • Cook the rice according to packet instructions
  • Heat the stroganoff and rice before serving. Garnish with chopped parsley.


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Love this winter warmer as much as we do? For more tasty recipes to prepare for your family and friends, have a look at our recipe page. We have so many delicious ideas for you to try.

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