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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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! Ingredients:
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 |
salt |
pepper |
Directions:
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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