SCHWEINSFILET  mit   BIERSAUCE 

Pork Filet with Beer Sauce

500 g pork filet
1 red pepper
8 pickled corncobs
8 pickled pearl onions
1/2 punch chives
3 tbsp. oil
6 cloves of garlic
100 ml brown ale
250 ml gravy (cube)
salt, pepper, marjoram

 

 

Cut red pepper and corncobs into small pieces. Halve pearl onions and chop chives.
Cut pork filet into 2 cm cubes, spice with salt, pepper and marjoram and fry them all around. Remove pork and sautée red pepper, pearl onions, corncobs and crushed garlic. Douse with brown ale and boil down. Add gravy, bring to the boil. Fold in pork and chives and warm up.

 

       Side Dish: Mushroom Rice
     
 

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