Delia Smith Pork Stroganoff Recipe

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This Delia Smith pork stroganoff is a cosy, weeknight-friendly dinner with tender strips of pork in a silky paprika and sour cream sauce, finished with mushrooms for a deep, savoury flavour. The texture is creamy and glossy, with just enough tang from mustard and a little lemon to keep it lively. It is straightforward to make, but it tastes special, which is exactly what I want from a classic stroganoff. From chopping board to table, allow about 35 minutes.

Ingredients

For the pork

500g pork tenderloin (pork fillet), cut into thin strips
1 tbsp plain flour
1 tsp fine salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil (for frying)

For the stroganoff sauce

30g unsalted butter
1 medium onion, finely sliced
250g chestnut mushrooms, sliced
2 garlic cloves, finely chopped
2 tsp sweet paprika
150ml chicken stock, hot
1 tbsp Dijon mustard
150ml sour cream (full-fat)
1 tbsp lemon juice
2 tbsp chopped fresh parsley

To serve (optional but recommended)

Cooked rice, tagliatelle, or mashed potatoes
Extra parsley or a little cracked black pepper

How to Make Delia Smith Pork Stroganoff Recipe

Prepare the oven: Preheat the oven to 120°C or 100°C fan. Put a serving dish (or dinner plates) in the oven to warm. This keeps the pork hot while you finish the sauce without overcooking it.
Prep the pork: Slice the pork tenderloin into thin strips (about 1cm wide). Toss with the flour, salt, and pepper until lightly coated. The flour helps the sauce cling and gives you a gentle thickening later.
Sear the pork: Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Fry the pork in 2 batches for 60 to 90 seconds per batch, just until it turns from pink to pale golden. Lift it into the warm dish and keep it in the oven.
Cook the mushrooms and onion: Lower the heat to medium and add the remaining 1 tablespoon oil plus the butter. Tip in the onion and mushrooms and cook for 6 to 8 minutes, stirring often, until softened and lightly golden.
Mix in the flavour base: Add the garlic and paprika and stir for 30 seconds. Keep it moving so the paprika does not catch on the pan.
Build the sauce: Pour in the hot chicken stock and stir well, scraping up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes until slightly reduced.
Warm through (the gentle “baking” step): Keep the pork resting in the low oven while the sauce finishes. This is the easiest way to keep everything hot without boiling the pork in the pan.
Finish with sour cream: Turn the heat down low. Stir in the Dijon mustard, then add the sour cream and mix until smooth and creamy. Do not let it boil or it can split.
Return the pork and “cool” briefly: Take the pork from the oven and tip it (and any juices) into the pan. Warm for 1 to 2 minutes until piping hot, then remove from the heat for 1 minute so the sauce settles and stays silky.
Assemble and serve: Stir in the lemon juice and parsley, taste for seasoning, then serve immediately over rice or noodles.

Tips

How do I stop the pork from going tough?

Use pork tenderloin, slice it thinly, and sear it quickly in a hot pan. The key is to remove it as soon as it loses its raw colour, then add it back at the end just to warm through.

Why did my sour cream sauce split?

Splitting happens when the sauce boils after adding sour cream. Keep the heat low, and if your pan is very hot, take it off the heat for 30 seconds before stirring the sour cream in.

How can I thicken stroganoff if it looks too thin?

Simmer the stock for a couple of minutes before adding sour cream, and make sure the mushrooms have cooked off their moisture. If it still needs help, mix 1 tsp cornflour with 1 tbsp cold water, stir it in, and simmer gently for 1 minute before adding sour cream.

How do I fix stroganoff that tastes flat?

A small squeeze of lemon and enough salt makes a big difference. Mustard also helps, so add an extra teaspoon if you want a little more punch.

Serving Suggestions

Over tagliatelle or pappardelle with extra parsley
With fluffy rice and a crisp green salad
Spoon over mashed potatoes for a proper comfort dinner
Alongside steamed green beans or buttered peas

Storage

Room temperature

Do not leave pork stroganoff out for longer than 2 hours (or 1 hour in very warm weather). Cool leftovers quickly and refrigerate.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently in a pan over low heat, adding a splash of stock or water to loosen. Avoid boiling to keep the sauce smooth.

Freezing

For best results, freeze the stroganoff before adding sour cream. Freeze for up to 2 months, defrost overnight in the fridge, reheat gently, then stir in fresh sour cream off the heat. If you freeze it fully finished, it is still safe to eat, but the sauce may separate slightly.

Nutrition

Calories: 420 kcal
Carbohydrates: 10 g
Protein: 32 g
Fat: 28 g
Saturated Fat: 12 g
Sodium: 780 mg

Nutrition values are estimates and will vary depending on brands, exact ingredients, and serving size.

FAQs

What cut of pork is best for pork stroganoff?

Pork tenderloin (pork fillet) is best because it stays tender with quick cooking. Pork loin can work too, but slice it very thinly and do not overcook it.

Can I make pork stroganoff without sour cream?

Yes. You can use full-fat crème fraîche (very stable) or double cream for a milder, richer sauce. For a lighter option, use Greek yogurt off the heat, but keep the pan cool to prevent splitting.

Can I make this ahead of time?

You can prep everything ahead (slice pork, chop onions and mushrooms) and cook right before serving. If you fully cook it ahead, reheat very gently so the pork stays tender and the sauce does not split.

What should I serve with Delia Smith pork stroganoff?

Rice and tagliatelle are classics, but it is also lovely with mashed potatoes. Add something green on the side like beans, peas, or a sharp salad to balance the creamy sauce.

Why is my stroganoff watery?

Mushrooms release a lot of moisture. Cook them until the liquid evaporates and the pan looks drier before adding stock. Also simmer the stock briefly to reduce before stirring in sour cream.