Tomato Stew with Pork Filet and Beans

Name: Tomato Stew with Pork Filet and Beans
Yield: 4 servings
Cuisine: American
Ingredients: 400 grams Pork tenderloin; 1 Onion; 1 Carrot (medium); 2 Red bell peppers; 1 can Canned button mushrooms; 1 can Canned beans; 1 clove Garlic; 1 tbsp Olive oil; 3 tbsp Plain flour; 1 tbsp Vegetable oil; 200 ml Water; 100 ml Red wine; 1 can Canned crushed tomatoes; 2 tsp Soup stock granules; 2 tbsp Ketchup; 1 tbsp Japanese Worcestershire-style Sauce; 1 dash Salt and pepper; 1 dash Parsley

cookpad.japan @cookpad_jp

I had pork filet that I bought on sale, so I made this. Usually I make 'filet cutlets,' but it's delicious simmered as I did this time. I'm thinking of using it in a curry flavored stew next time.

Coat the filets with flour and pan fry until crispy and golden brown. Use the fat that comes out of the meat to cook it. Make sure to drain excess oil and fat with paper towels after the meat is pan fried. For 4 servings. Recipe by Koba

I had pork filet that I bought on sale, so I made this. Usually I make 'filet cutlets,' but it's delicious simmered as I did this time. I'm thinking of using it in a curry flavored stew next time.

cookpad.japan @cookpad_jp

I had pork filet that I bought on sale, so I made this. Usually I make 'filet cutlets,' but it's delicious simmered as I did this time. I'm thinking of using it in a curry flavored stew next time.

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Ingredients

4 servings

400 gramsPork tenderloin
1Onion
1Carrot (medium)
2Red bell peppers
1 canCanned button mushrooms
1 canCanned beans
1 cloveGarlic
1 tbspOlive oil
3 tbspPlain flour
1 tbspVegetable oil
For the sauce:
200 mlWater
100 mlRed wine
1 canCanned crushed tomatoes
2 tspSoup stock granules
2 tbspKetchup
1 tbspJapanese Worcestershire-style Sauce
1 dashSalt and pepper
1 dashParsley

Saved

Steps

1

These are the three main characters in this recipe. I used a can of mixed beans (chickpeas, green beans, and red beans).
2

I had 2 red peppers in the refrigerator so I added them for color. You can omit them if you like.
3

Cut the vegetables up into 1cm dice. Mince the garlic finely.
4

I used this red wine.
5

Put the olive oil and garlic in a cold pan. Tilt the pan and cook it slowly to bring out the fragrance of the garlic.
6

Stir fry the vegetables. When the onion is translucent, add the canned and drained beans and mushrooms.
7

Transfer the pan contents to a pot, and add all the sauce ingredients. Simmer for about 30 minutes.
8

Cut the meat into bite sized pieces, season with salt and pepper and rub it in well with your hands. Coat evenly with flour.
9

Heat vegetable oil in a pan, fill the pan with meat, cover and steam-fry over medium heat. It'll take about 5 minutes or so, I think.
10

Fat will render from the meat, so raise the heat to high and brown. Cook the meat until it's well browned, as if it were deep fried.
11

Empty out the meat onto paper towels to drain excess oil and fat.
12

Add the meat to the sauce, and simmer for another 15 minutes.
13

Scatter with dried parsley and serve with red wine!