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Roast Pork Stroganoff

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Here we are, leftover roast pork again. On the face of it, a brown chunk of dry looking meat. It may look a pretty unappetizing quest, after all, when it came out of the oven it was oozing mouth watering juices of loveliness but now? Oh! Dear! What can we do with it? Just pull a chunk off and taste it, it is delicious in its own right, and we can do something with this. So, today that something is Roast Pork Stroganoff. Yep, you heard it, we are going to transform this bit of leftover Sunday roast into something fit for the best of our guests.

Nutty's Kitchen Roast Pork Stroganoff is a mixture of mushrooms, onions, garlic, tomatoes, paprika and cream. Really easy to make and fast. I'm using oven roasted meat which is leftover shoulder of pork to add a deep umami flavour and to ensure not a scrap of the pork is wasted. I'm not a lover of reheated roast dinners in any shape or form. But, by putting your leftovers into a rich sauce you can bring that dry looking cold meat back to life — injecting flavour and love into it, creating a completely unique dish that will be one up from the delicious Sunday roast that was served a day or two before.

Click the Method tab below to see a step by step guide of how to make Roast Pork Stroganoff with pictures.

pork stroganoff served

ingredients

Here's what you need :¬)

  • 2 Tbls vegetable oil
  • 1 medium onion sliced
  • 1/2 medium onion finely diced
  • 3 cloves garlic finely diced
  • 1/2 pack of mushrooms cut into thick slices
  • 2 fresh tomatoes finely sliced
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp smoked paprika
  • 1 Tbls tomato puree
  • 1 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 250g roast pork meat cut into thick batons
  • 3 Tbls double cream
  • 1 vegetable stock cube*
  • 100 ml water*
  • 100 ml Roast pork gravy(optional)*

*If using gravy you will not need the stock cube or the water. Please do not be tempted to add gravy granules — they are simply not right for any meal! Containing far to much salt & unknown additives.

method

As usual, I have my ingredients prepared so that I can put the dish together in the most stress free way possible. However, to be fair, you could just prep' your onions and get them on the heat to start browning while you get all the other ingredients ready to go, but, since I had to wait for my photographer to show up I had everything ready to go when he arrived!

A stroganoff was originally made with with strips of beef, however, I think my leftover roast pork is possibly even more tasty than that. I cut the pork into strips as it helps the meat tenderize as it is cooking, but you could equally cut it into cubes, the preference is yours.

ingredients prepared
ingredients
  1. Heat a heavy bottomed pan to med-hot
  2. Add oil until it shimmers
  3. Add your diced & sliced onions
lightly brown the onions
onions browning
  1. Once lightly browned add your garlic & mushrooms
add mushrooms & garlic
mushrooms added
  1. Add your tomato puree
  2. Stir fry occasionally until the steaming stops
  3. Add your slices of tomato & all your seasonings (salt, pepper, paprika & Worcestershire sauce)
add tomatoes & seasonings
tomatoes added
  1. Stir fry again until all the steaming stops
tomatoes cooked
tomatoes cooked
  1. Add the Dijon mustard
add Dijon mustard
dijon mustard added
  1. Add the gravy (if using) & warm through
  2. Or add the water & crumbled stock cube
add the gravy
gravy added
  1. Add the cream & stir through
add the cream
cream added 3
  1. Once the pan is hot again add your meat & cover
  2. When simmering, lower the heat to very low
  3. Simmer gently for 30 to 35 minutes
check the meat is soft & tender
roast pork stroganoff in a wok
& serve dinner!
pork stroganoff served
served with sweet root mash & broccoli
pork stroganoff plated 3

Serving suggestion for Roast Pork Stroganoff Mashed roots & Freshly steamed brocilli

Check out my Mashed Root recipe in Accompaniments on the recipe page for a quick and easy side dish that pairs perfectly with this Roast Pork Stroganoff