Fiery Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g pork fillet (s)
- 2 onions)
- 1 red pepper (s)
- 2 hot peppers
- 2 pickled cucumber (s)
- 1 can mushrooms, sliced
- 1 can pineapple, cut into pieces
- 4 tablespoon onion (s) (pearl onions), pickled
- 125 ml white wine
- 250 ml vegetable stock
- 200 g sour cream
- 2 cloves garlic)
- 4 tablespoon oil
- salt and pepper
- Curry powder
- Paprika powder
- Tabasco
- Chili sauce
Print Recipe
Pin Recipe Instructions
- Heat the oil in a suitable saucepan. Cut the pork tenderloin into wide slices and fry in the oil. Clean the onions and peppers. Finely chop together with the pepperoni and pickles and add with the mushrooms. Drain the pineapple and pearl onions and stir in, pour in the white wine and stock and let everything simmer for about 1/2 hour. Season to taste with the spices, Tabasco and chili sauce. Finally add the sour cream and pressed garlic, stir in and bring to the boil again. Then serve.
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