Pork and Beer Stroganoff

READY IN: 1hr 20mins
Recipe by Master Gastrobot

I varied the classic beef when I bought pork rump steaks by accident. I noticed several recipes had stock so thought of using beer instead. I hate mushrooms and akways replace them with peppers. This recipe works and still has the 'feel' of beef stroganoff. Enjoy!

Top Review by Thaiterry

As I don't HATE mushrooms I added a can of mushroom soup and the peppers. Also added a little fish sauce and some chili powder to give it a little kick as my two family members are Thai. The fish sauce acts as an enhancer does not make it fishy. Nice rich sauce will make again.

Ingredients Nutrition


  1. Slice the pork fillets into 1cm wide strips and fry on medium high in 25g of the butter in a frying pan.
  2. Fry the pork for 2-3 minutes and remove the semi-cooked pork and leave on a plate.
  3. Slice the onions and fry them in the butter with paprika for 3 minutes.
  4. Add the garlic and chopped peppers and fry for a further 3 minutes.
  5. Add the beer and turn the heat up high to reduce the liquid in the frying pan.
  6. Add the remaining butter and keep stirring to stop any sticking.
  7. Add the pork and continue to heat on high temperature.
  8. Add the sour cream, chopped parsley, salt pepper and yoghurt.
  9. Drop the temperature of the frying pan to a medium low and leave to reduce for 45-60 minutes until sauce is rich and creamy, stirring every 10 minutes to prevent sticking.
  10. Serve with plain boiled rice (as noodles do not soak up the juice as well).

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