Pork and Beer Stroganoff – a delicious recipe with butter, sour cream, lager beer, yoghurt, onions, green peppers. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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).
752
kcal
Calories
45
g
Fat
46
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 500 g pork tenderloin, 65 g butter, 282 g sour cream, 330 ml lager beer, and more.
Yes, Pork and Beer Stroganoff falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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