Slow Cooker Lean Pork Stroganoff with Mushrooms and Sour Cream
This hearty stroganoff transforms lean pork stew meat into a tender, creamy comfort dish using the convenience of a slow cooker. The pork is first browned to develop rich flavors, then slow-cooked with mushrooms in a savory broth-based sauce. A touch of white wine and tomato paste adds depth, while sour cream stirred in at the end creates the signature creamy texture. Perfect for busy weeknights or Sunday dinners, this version offers all the classic stroganoff flavors with less hands-on time. The lean pork becomes incredibly tender after hours of slow cooking, making it an excellent choice for feeding a family.
Ingredients
- 3 pounds pork boneless stew meat, thawed and pat dry
- ¼ cup all-purpose flour, plus 2 tablespoonscornstarch1:0.5gluten-freegluten-free
use half the amount for gluten-free version
- 2 teaspoons salt, or more if desired
- 1 teaspoon ground black pepper
- ½ teaspoon sweet paprika
- 2 tablespoons oil
- ½ large white or yellow onion, small diced
- 2 large garlic cloves, minced
- 2 cups chicken or vegetable broth
- ¼ cup dry white wine
- 1 tablespoon tomato paste
- 8 oz white mushrooms, sliced
- ½ cup light sour cream or Greek yogurt
Instructions
- 1
Place pork meat in a large bowl and reserve
- 2
Mix flour with salt, pepper, and paprika in a small bowl
- 3
Dust mixture over the pork meat and mix well until pieces are covered
- 4
Heat oil over medium-high heat in a large non-stick skillet
- 5
Add the pork meat and brown for about 5-7 minutes, stirring occasionally
- 6
Transfer the pork meat to a slow cooker and add the onion and garlic
- 7
Dissolve the remaining flour in the broth until no lumps are found
- 8
Add the broth mixture to the slow cooker and stir in the wine, tomato paste, and remaining salt
- 9
Add the mushrooms
- 10
Set the timer on high for 4 hours
- 11
Stir in the sour cream well
- 12
Adjust the seasonings if necessary
- 13
Let cook for additional 20 minutes if desired
- 14
Serve over egg noodles, white rice, or with hard crusted bread
Tips
Brown the pork in batches if needed to avoid overcrowding the skillet, which prevents proper browning
Dissolve the flour completely in the broth to prevent lumps in the final sauce
Stir in the sour cream at the very end to prevent curdling from prolonged heat
Good to Know
Refrigerate for up to 3 days in airtight containers
Can brown pork and prep vegetables up to 1 day ahead
Best served immediately over noodles or rice while hot
Common Mistakes
Brown pork properly to avoid bland flavor
Dissolve flour completely to avoid lumpy sauce
Add sour cream at the end to avoid curdling
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different cut of pork?
Yes, pork shoulder or pork tenderloin work well. Adjust cooking time as tenderloin cooks faster and shoulder may need longer.
What if I don't have white wine?
Substitute with additional broth or a splash of white wine vinegar. The wine adds flavor but isn't essential.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently and add a splash of broth if the sauce thickens too much.