Pork Stroganoff

READY IN: 35mins
Recipe by Sandi From CA

Vegemite on pork? Sure! Being a relative newbie to The Big "V", I hadn't tried it on anything but crackers, but we made this tonight and it's really good! The 2 teaspoons are incorporated into the sauce and results in a mild but delicious flavor. I can't wait to try other recipes from my new Vegemite Cook Book! For the photo here, I opted for simple browned butter on bowtie pasta topped with the stroganoff. YUM!

Top Review by Auntie Mags

I made this for dinner last night as I had lots of Vegemite on hand and pork loin. In the future, I would double the sauce (we're big sauce fans) and not bother with the Vegemite on the noodles~ just butter them. I doubled the tomato paste and vegemite in the sauce (as compared to the sour cream) and found it a better and more savory sauce. We'll definitely be making this again!

Ingredients Nutrition


  1. FOR THE PORK: Heat a little butter in a skillet and cook leek until tender.
  2. Add pork in small amounts and stir constantly for 1-2 minutes until just browned.
  3. Add mushrooms, red pepper and tomato and cook a further 2 minutes.
  4. Stir in combined Vegemite, tomato paste, sour cream and parsley. Heat gently, but don’t boil.
  5. FOR THE FETTUCCINE: Melt the butter in a frying pan.
  6. Stir in Vegemite. Add pasta and spring onions and toss well. Serve under or beside the cooked pork.

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