Pork Stroganoff (Zürich Style)
Tender pork strips seared quickly, then finished with a silky mushroom cream sauce—the easy weeknight version of Swiss geschnetzeltes. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 lb pork tenderloin or loin, cut into thin strips
- 8 oz cremini mushrooms, sliced thin
- 2 medium shallots, minced
- ½ cup sour cream
- ½ cup dry white wine or chicken broth
- 1 tbsp Dijon mustard
Instructions
- 1
Pat pork dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering. Sear pork 90 seconds per side without moving. Transfer to a plate.
- 3
In the same skillet, sauté mushrooms until golden and liquid evaporates, about 5 minutes. Stir in shallots and cook until fragrant, 90 seconds.
- 4
Pour in wine, scraping up browned bits from the pan. Simmer 2 minutes, then whisk in Dijon mustard and sour cream.
- 5
Return pork to the skillet and stir gently until coated, about 1 minute. The sauce should be silky and lightly coat the meat.
- 6
Serve over buttered egg noodles or with crusty bread to soak up the sauce.
Tools you’ll need
- 12-inch skillet or sauté pan
- cutting board
- sharp knife
- paper towels
- wooden spoon
- whisk
- plate
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