Include in Print View:

Smoked Pulled Pork Stroganoff

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings: 4
Best Season: Winter
Description

This is the ultimate winter comfort food, delivering a deeply smoky and warm experience that transforms classic stroganoff into a cozy, indulgent masterpiece. The creamy sauce and tender pulled pork offer a rich, satisfying feeling that is perfect for a cold evening.

Ingredients
    Pulled Pork Stroganoff
  • 2 Tbsp butter
  • 1 medium white or sweet onion, chopped
  • 2-3 garlic cloves, minced
  • 2 Tbsp all-purpose flour
  • 8 oz smoked cremini mushrooms, chopped
  • 1 cup unsalted beef broth
  • 1 10.5 can Cream of Mushroom soup
  • 1 Tbsp worcestershire sauce
  • 1 lb Pulled Pork, shredded
  • 1 cup sour cream
  • 2 Tbsp fresh chopped parsley
  • salt and fresh black pepper to taste
    • Garlic Butter Egg Noodles
  • 8 oz wide egg noodles (cooked al dente)
  • 3 Tbsp butter
  • 1/2 tsp garlic salt
  • 1/4 cup grated parmesan cheese
Instructions
  1. 1
    In a large skillet over medium heat, heat the butter. Add the chopped onion and minced garlic, and cook until the onion is soft (about 3-4 minutes). If using mushrooms, add them now and cook until softened, about 5 minutes. Drain excess grease if necessary.
  2. 2
    Sprinkle the flour over the beef mixture and stir to coat, cooking for about 1-2 minutes.
  3. 3
    Gradually whisk in the beef broth and Worcestershire sauce (and cream of mushroom soup if using). Bring the mixture to a simmer.
  4. 4

    Stir in your pulled pork and reduce the heat to medium-low and simmer the sauce for 5-10 minutes, stirring occasionally, until it has thickened slightly.

  5. 5

    While cooking the sauce, bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain but do not rinse.

  6. 6

    In another pan, melt the butter and add the noodles, garlic salt and parmesan cheese and toss until coated. Set aside and hold warm

  7. 7

    Remove the skillet from the heat and stir in the sour cream until fully combined. Do not let the mixture boil after adding the sour cream, or it may curdle. Season with salt and pepper to taste.

  8. 8
    Toss the finished sauce with the cooked egg noodles, or serve the stroganoff mixture over the noodles, rice, or mashed potatoes
Note

This recipe does not call for nutmeg, a common ingredient in stroganoff. You are welcome to add some, I would suggest a pinch (less than 1/8th tsp) as it can be overpowering

Read it online: https://brinnerbites.com/recipe/smoked-pulled-pork-stroganoff/