Prep 20 mins
Cook 1 hr
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!
- 500 g pork tenderloin
- 65 g butter
- 282 g sour cream
- 330 ml lager beer
- 75 g yoghurt
- 200 g onions
- 200 g green peppers
- 4 tablespoons flat leaf parsley
- 2 teaspoons paprika
- 4 garlic cloves
- 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).
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.