Fillet Pot Sweet – Sour
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- g 1,500 pork tenderloin (s), cut into strips
- 6 onion (s), roughly diced
- 6 cloves garlic, finely chopped
- 6 red peppers, cut into strips
- 2 bell peppers, yellow, in strips
- 2 green peppers, cut into strips
- 6 pickled cucumber (s), diced
- 3 glasses onion (s) (silver onions), drained
- 2 large cans pineapple, cut into small pieces
- 3 glasses mushrooms
- 3 glasses white wine
- 3 bottles chili sauce
- 3 teaspoons curry powder
- 3 teaspoons paprika powder (rose paprika)
- 2 cups cream
Print Recipe
Pin Recipe Instructions
- Fry the fillet, bell pepper, garlic and onions one after the other in oil and place in a large roasting pan. Add the remaining ingredients and mix everything together. Cover and bring to the boil in the oven at 200 ° C.
- Chill overnight and heat again at 200 ° C the next day. Maybe bind the sauce a little.
- Rice, pasta or baguette, and possibly a green salad, go well with this.
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