Pork Stroganoff is richly flavored with pancetta, garlic, and sage. A generous amount of sour cream makes this egg noodle and mushroom-based dish wonderfully creamy.

 
The noodles get cooked right in the sauce instead of separately for maximum flavor. I love to serve this dish with a side of green beans or peas. Pork Stroganoff is comfort food that’s perfect for cooler weather.
Beef Stroganoff is the more traditional dish, but this pork version is every bit as delicious.
This from-scratch recipe has a fairly long list of ingredients, but has a vastly superior taste to quick and easy recipes made with condensed soup. The addition of pancetta really helps flavor it. A little tomato paste and paprika plus some wine help round out the flavor of the sauce.
You can serve a family of four large portions with this recipe. Serve with green beans, a side salad and bread and you can stretch it to 6.
Pork Stroganoff Recipe Tips:
Be sure not to overcook the pork, but take a good long time cooking the mushrooms until they release their liquid and get deeply browned.
For the egg noodles, I use Muellers which can be found in the pasta section of the grocery store.
Leftovers will keep in an airtight container in the refrigerator for 3 to 5 days.

Try These Other Comfort Food Meals:

Chicken Paprikash
Creamy Chicken and Rice Casserole
Ham and Noodle Casserole with Broccoli

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Pork Stroganoff

Pork Stroganoff is richly flavored with pancetta, garlic, and sage. A ge...