Mary Berry Pork Stroganoff

This stroganoff nearly ruined my Tuesday. I’d planned a quick dinner with pork fillet I had stashed in the fridge, thinking it would be a breeze. But the first round? Dry as the Sahara. I’d overcooked the pork and curdled the crème fraîche. Classic.

But once I slowed down and let the onions go properly soft, and learned to heat the cream gently (not like I was trying to boil pasta), everything clicked. What you get is silky, paprika-laced sauce, tender strips of pork, and mushrooms that soak it all in. Let me show you how I fixed it—and why I now make this on purpose, not out of desperation.

Why This One Works So Well

Most stroganoffs lean beefy and rich. But this one? Light, tangy, and fast. Pork fillet is leaner and quicker to cook, so you’re not babysitting it for ages. Mary’s use of crème fraîche instead of heavy cream gives a beautiful slight tang—cutting through the richness without being sour.

The big unlock for me? Cooking the onions low and slow. Not just softened—meltingly tender. That’s the secret backbone of the sauce.

INGREDIENTS + WHY THEY MATTER

• Pork fillet – Lean and cooks fast. But it will go tough if you overdo it. Sear hard and quick.
• Sunflower oil + butter – Oil for the sear, butter for the flavour. Don’t skip either.
• Paprika – Adds smoky depth. I used sweet paprika; smoked might overpower it.
• Button mushrooms – Halved, not sliced. Keeps them juicy and meaty in texture.
• Crème fraîche – Tangy and rich. I tried double cream once—tasted fine, but missed the brightness.
• Lemon juice – Sounds small. Actually vital. It lifts the whole dish.

Making It Yours (Without Ruining It)

• No crème fraîche: Sour cream works, but add it off the heat or it’ll split.
• Want it dairy-free: Oatly crème fraîche gave surprisingly good results, though slightly thinner texture.
• No pork: Chicken thigh strips are a solid swap—just don’t dry them out.
• Spice it: A pinch of cayenne adds warmth, but keep it subtle.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pork turned rubbery	Cooked too long or not hot enough	Sear in a hot pan and pull it early
Sauce split	Boiled the crème fraîche	Heat gently—just until warmed through
Mushrooms soggy	Steamed instead of fried	Don’t crowd the pan—do in batches if needed

HOW TO MAKE MARY BERRY’S PORK STROGANOFF

1. Prep the pork – Trim off any silver skin or chewy bits. Cut on the diagonal into strips (1x6cm).
2. Sear the pork – Get the pan hot. Add oil, and sear pork in two batches so it browns, not steams. Set aside.
3. Slow-cook the onions – Add butter to the pan. Soften onions for a minute, then lid on, low heat, 10 mins. They should be melted, not just soft.
4. Add paprika + mushrooms – Stir paprika into onions, then mushrooms. Let mushrooms take on a bit of colour—just 1–2 mins.
5. Return pork, add cream – Add the pork and crème fraîche. Stir gently. No need to boil—just heat through.
6. Finish with lemon juice + seasoning – Adjust salt, pepper, and squeeze over lemon. Top with parsley. Done.

TIPS FROM MY KITCHEN

• I use my old metal sauté pan—it gets hotter than non-stick and browns better.
• Stir paprika in before mushrooms—it coats the onions and doesn’t clump.
• Let the pork rest while you cook the onions—juicier results.
• Add lemon juice last—it keeps the zing bright.

STORAGE + SERVING

• Fridge: Lasts 3 days in a sealed container.
• Freezer: Freeze portions once cooled. Reheat gently—don’t boil, or it’ll split.
• To Serve: Basmati rice is classic, but I also love it over buttery egg noodles or mashed potatoes.
• Reheat Tips: Stove > microwave > oven. Keep the heat low.

FAQs – Real Query Answers

Q: Can I use Greek yoghurt instead of crème fraîche?
A: You can, but full-fat only and stir it in off the heat. It’s more prone to curdling.

Q: Is pork loin the same as pork fillet?
A: Not quite. Pork fillet (aka tenderloin) is leaner and more tender. Pork loin works but slice thinner and cook a bit longer.

Q: Can I make this ahead?
A: Yes, but the pork won’t be as tender reheated. Great for meal prep, though.

Q: Does it work with smoked paprika?
A: I tried it—tasted like a BBQ mushroom stew. If you love smoky flavours, maybe. I prefer sweet.

Try More Recipe:

• Mary Berry Leek and Bacon Quiche
• Mary Berry Mixed Bean Salad
• Mary Berry Sticky Chicken
• Mary Berry Persian Rice