Pork stroganoff with parsley fettuccine

Beef stroganoff is a dish served in a sauce with sour cream. It originated in Russia in the 19th century and has since become popular around the world, with as many variations as there are countries that eat it. Here we've used pork instead of beef, but chicken may also be used.

  • 30 mins cooking
  • Serves 4
  • Print


Pork stroganoff with parsley fettuccine
  • 80 gram (2½ ounces) butter
  • 1 medium brown onion (150g), cut into wedges
  • 375 gram (12 ounces) sliced cup mushrooms
  • 500 gram (1 pound) pork fillets, cut into 1cm (½-inch) thick strips
  • 1 1/2 teaspoon smoked paprika
  • 1 1/4 cup (300g) sour cream
  • 375 gram (12 ounces) fresh fettuccine pasta
  • 1/2 cup firmly packed fresh flat-leaf parsley leaves


Pork stroganoff with parsley fettuccine
  • 1
    Melt half the butter in a medium saucepan over medium heat; cook the onion, stirring, until softened. Add the mushrooms; cook, stirring occasionally, about 5 minutes or until golden and liquid has evaporated.
  • 2
    Add pork and paprika; cook, stirring occasionally, for about 5 minutes or until browned lightly. Stir in sour cream; simmer uncovered, about 5 minutes or until pork is tender.
  • 3
    Meanwhile, cook pasta in a large saucepan of boiling water until just tender; drain. Return pasta to pan with remaining butter and half the parsley; toss to combine.
  • 4
    Stir remaining parsley through the stroganoff; season to taste. Serve stroganoff with pasta.


Toss the butter and parsley through the pasta as soon as it has been drained;­ the hot pasta will melt the butter.

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