Pork and Beer Stroganoff
Indulge in the comforting flavors of this Pork and Beer Stroganoff, a hearty twist on a classic dish that's perfect for weeknight dinners or cozy gatherings. Tender slices of pork tenderloin are seared to perfection and simmered in a rich, velvety sauce made with amber or lager beer, beef stock, and a hint of Dijon mustard for depth. A medley of sautéed onions, garlic, and mushrooms adds earthy notes, while a dollop of sour cream creates a creamy finish. Served over fluffy egg noodles or steamed rice, this dish is an irresistible combination of textures and bold flavors. Garnish with fresh parsley for a pop of color and brightness, and enjoy a restaurant-quality meal right at home. Perfect for lovers of easy comfort food, this recipe is ready in just 50 minutes and serves 4 hungry appetites! Keywords: Pork Stroganoff, Beer Stroganoff, Creamy Mushroom Sauce, Easy Dinner Recipe, Comfort Food.
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, finely chopped
- 3 units Garlic cloves, minced
- 250 grams Cremini or button mushrooms, sliced
- 2 tablespoons All-purpose flour
- 1 cup Amber or lager beer
- 1 cup Beef stock
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 tablespoons Sour cream
- 2 tablespoons Fresh parsley, chopped (optional)
- 4 cups Cooked egg noodles or rice, for serving
Instructions
Slice the pork tenderloin into thin strips and season with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork in batches for 2-3 minutes per side until browned. Remove and set aside.
In the same skillet, reduce heat to medium and add 1 tablespoon of butter along with the remaining olive oil. Sauté the onions until softened, about 3-4 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes until the mushrooms have released their liquid and are golden brown.
Sprinkle the flour evenly over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the beer, scraping the bottom of the skillet to release any browned bits. Then add the beef stock, Dijon mustard, and Worcestershire sauce. Stir to combine.
Return the pork strips to the skillet, reduce the heat to low, and let simmer for 15 minutes until the pork is tender and the sauce has thickened.
Stir in the sour cream until fully incorporated. Taste and adjust seasoning with additional salt or pepper, if needed.
Serve hot over cooked egg noodles or rice and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 5380 mg | 234% | |
| Total Carbohydrate | 293.6 g | 107% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 22.0 g | ||
| Protein | 183.8 g | 368% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 288 mg | 22% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4088 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
