Pork-and-pepper stroganoff



10 min


4 Servings

* PLUS Cooking time: 7 minutes
Pork-and-pepper stroganoff

Yvonne Duivenvoorden

Creamy, saucy and incredibly satisfying, this cheater stroganoff doesn't use flour or butter. We've also cut corners on cooking time, without compromising any of the taste.


  • 1 pork tenderloin
  • 1 large onion
  • 1 large jalapeno , 1 tbsp finely chopped chipotle pepper in adobo sauce
  • 250-g pkg sliced button mushrooms , about 3 cups
  • 1/2 cup chicken broth
  • Generous pinches paprika , or nutmeg
  • 1/4 tsp salt
  • 1 red bell pepper
  • 3/4 to 1 cup sour cream
  • 2 green onions


  • Slice pork into bite-sized strips. Chop onion. Taste jalapeno. Remove seeds if it’s too hot. Finely chop. Lightly coat a large frying pan with oil and set over medium-high heat. Add pork and sauté until it loses its pink colour, from 2 to 3 min. Add onion, jalapeno, mushrooms, broth, paprika and salt. Bring to a boil. Then cook, uncovered and stirring occasionally, until pork is almost cooked through, from 3 to 4 more min.
  • Meanwhile, slice pepper into strips and add. Stir frequently until tender-crisp and pork is cooked through, about 2 min. Remove from heat and mix in as much sour cream as you like along with green onions. Lovely over egg noodles.

Nutrition (per serving)

  • Calories
  • 211,
  • Protein
  • 24 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 8 g,
  • Fibre
  • 2 g,