Leftover Pork Stroganoff is a handy recipe for using up leftover pork from a Sunday roast or a BBQ. You can use roast pork, pulled pork or even cook this recipe with fresh pork. This is a super quick version of a Stroganoff with no slow cooking and is ready in just 15 minutes, making it a perfect mid-week dish.
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Stroganoff is a dish that originates from Russia with a creamy sauce, mushrooms, and seasoning. It's most commonly made with beef but works well with leftover pork.
Using leftover pork is not as tender as using fresh pork, but a sauce-heavy dish like this is one of the best ways to use up leftover cooked pork meat. The cooking time is less than 10 minutes, as the fat will have been cooked out of the pork on first cooking, so we are just going to heat it through and keep the cooking time as short as possible.
Having some go-to recipes for using up leftovers really helps reduce food waste and is very economical. For leftover chicken, try this easy Chicken Korma or Creamy Chicken Leek and Mushroom Pasta. For leftover gammon, a Tagliatelle Carbonara is ready in just 15 minutes. For leftover vegetables, how about a Quiche or even a Crustless Quiche if you're pushed for time?
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Ingredients
When using leftovers to make a recipe, flexibility is key. If you have a smaller quantity of pork, just use more vegetables to make it go further, and see the substitutions below for more ideas.
- Pork - leftover pork or uncooked pork fillet or tenderloin. Cut or shred the leftover pork into fine pieces.
- Mushrooms - Chestnut mushrooms have a lovely flavour or you can use white closed cup or another edible variety.
- Creme Fraiche - I've used a low fat version or see substitutions below.
- Leeks - Buy these loose and chop them yourself for the best flavour.
- Paprika - these vary in strengths. I use a sweet smoked paprika but normal smoked paprika will do.
See recipe card for quantities.
Instructions
Cook the rice as per the packet instructions. Steam the broccoli over the rice for the last 5 minutes.
Add the oil to a large frying pan. Sprinkle the smoked paprika over the pork. Fry leftover pork for 1 minute. Uncooked pork will need 3 - 5 minutes.
Add the leeks and mushrooms and fry for a further 2 minutes.
Stir in the creme fraiche. Season with salt and black pepper and simmer for 5 minutes.
Substitutions
- Pork - any leftover pork will work. If using fresh pork, the best cut to use is pork loin. You can also make leftover stroganoff with chicken or Rose Veal.
- Vegetables - broccoli or tender stem broccoli is a great side, or you can use green beans.
- Creme Fraiche - I use a low fat version as the base for the sauce as it is lighter than cream, but you could easily substitute soured cream or single or double cream. Creme fraiche and soured cream are less likely to split than single or double cream.
Serving Suggestions
Add a dash of fresh parsley and paprika to your finished dish.
The most common side to serve a stroganoff with is rice such as basmati, but you can also use mashed potato, pasta, or even crusty bread. Make the most of using up leftovers and go with what you have.
It's also good to serve it with a side of green vegetables such as broccoli or green beans.
Sustainability
A Pork Stroganoff is a great dish for using up leftover pork and reducing your food waste. Mushrooms and leeks are in season in autumn and winter and at their best during these months. Try to buy them loose to avoid plastic packaging so you don't end up buying more than you need.
Storage
The most important thing to remember when using leftover meat is that you should only reheat it once.
Leftover or cooked pork can be kept in the fridge for 3 - 4 days. Store it in an airtight container or wrap keep it well-wrapped.
Pork Stroganoff made with fresh meat not previously cooked, can be stored in the fridge for 2 - 3 days. You can also freeze it for 3 - 4 months. Creme fraiche will freeze better than normal cream, but you will need to stir it well to get it back to its original consistency. When reheating pork stroganoff, make sure it is piping hot and stir well.
Top tip
Pork can become tough if cooked for too long. Make sure the stroganoff is piping hot but avoid long cooking of leftover pork.
Related
Looking for other easy recipes for leftovers? Try these:
📖 Recipe
Leftover Pork Stroganoff
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Ingredients
- 300 g basmati rice organic, fairtrade
- 350 g broccoli about 1 head for 4 people, cut into even sized florets, organic
- 1 tablespoon olive oil organic, fairtrade
- 600 g pork fillet or British Rose Veal, diced
- 2 teaspoon sweet smoked paprika organic, fairtrade
- 500 g leeks organic, washed and thinly sliced
- 250 g mushrooms organic, closed cup, sliced
- 300 ml low fat creme fraiche organic
- 1 dash black pepper organic, fairtrade, freshly ground
- 1 dash salt optional
- 4 tablespoon fresh parsley organic, chopped, to serve (optional)
Instructions
- Cook the rice as per the packet instructions. Steam the broccoli over the rice for the last 5 minutes.300 g basmati rice, 350 g broccoli
- Add the oil to a large frying pan. Sprinkle the smoked paprika over the pork. Fry leftover pork for 1 minute. Uncooked pork will need 3 - 5 minutes.1 tablespoon olive oil, 600 g pork fillet, 2 teaspoon sweet smoked paprika
- Add the leeks and mushrooms and fry for a further 2 minutes.500 g leeks, 250 g mushrooms
- Stir in the creme fraiche. Season with salt and black pepper and simmer for 5 minutes.300 ml low fat creme fraiche, 1 dash black pepper, 1 dash salt
- Serve with the rice and broccoli and sprinkle the chopped parsley over the top.4 tablespoon fresh parsley
Notes
Nutritional Info
The nutritional calculations are for the Stroganoff only and exclude sides such as rice and broccoli as other side dishes may be used.Ingredient Notes
-
- Pork - leftover pork or uncooked Pork fillet or Tenderloin. Cut or shred the leftover pork into fine pieces.
-
- Mushrooms - Chestnut mushrooms have a lovely flavour or you can use white closed cup or another edible variety.
-
- Creme Fraiche - I've used a low fat version or see substitutions below.
-
- Leeks - Buy these loose and chop them yourself for the best flavour.
-
- Paprika - these vary in strengths. I use a sweet smoked paprika but normal smoked paprika will do.
Substitutions
-
- Pork - any leftover pork will work. If using fresh pork, the best cut to use is pork loin. You can also make leftover stroganoff with chicken or Rose Veal.
-
- Vegetables - broccoli or tender stem broccoli is a great side, or you can use green beans.
-
- Creme Fraiche - I use a low fat version as the base for the sauce as it is lighter than cream, but you could easily substitute soured cream or single or double cream. Creme fraiche and soured cream are less likely to split than single or double cream.
Storage
The most important thing to remember when using leftover meat, is that you should only reheat it once. Leftover or cooked pork can be kept in the fridge for 3 - 4 days. Store it in an airtight container or wrap keep it well wrapped. Pork Stroganoff made with fresh meat not previously cooked, can be stored in the fridge for 2 - 3 days. You can also freeze it for 3 - 4 months. Creme fraiche will freeze better than normal cream, but you will need stirring to get it back to it's original consistency.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Melissa
Delicious and so quick. I used leftover BBQ pork and cooked this with whole wheat pasta rather than rice and broccoli on the side. I grated some lemon rind on top at the end just to cut through the creaminess of the sauce. Thumbs up from all the family, including a teen who normally isn’t a fan of leeks!
Daphne Morgan
This recipe is simply delicious. It is now the second time I have cooked it using a small joint of unsmoked gammon. Incredibly simple to put together & portions are generous.