Pork and Beer Stroganoff

"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!"
 
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Ready In:
1hr 20mins
Ingredients:
12
Serves:
3-4
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ingredients

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directions

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

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I cook, I eat - both I enjoy.
 
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