Try our simple recipe for tender and juicy steaks that will melt on your tongue.
Tender and irresistibly tasty pork combined with a delicious beer sauce – no one can resist this dish.
An excellent recipe for delicious schnitzels from the YouTube channel Cook with Staš.
Beer and pork chops
The combination of pork and beer is very popular in gastronomy and there are several reasons why it works so well.
Beer contains enzymes that help break down the proteins in the meat.This means that the meat becomes softer and juicier. when it comes into contact with the beer.
The hops and other ingredients in the beer add an interesting depth of flavor to the meat and create a nice contrast to its natural aroma.
The sugars in the beer caramelize during cooking, which gives the meat a golden color and delicious taste.
The combination of pork and beer has a long tradition in many cuisines of the world, especially in those where beer is brewed.
For beer sausages we need:
1 kg of pork cutlets.
1 large or 2 smaller onions.
1-2 cloves of garlic.
plain flour.
1 teaspoon sweet pepper.
1 tsp mustard.
vegetable oil.
salt
ground black pepper.
vegeta.
100 ml of beer or white wine.
400 ml of water.
To the attachment:.
Mashed potatoes.
Boiled or roasted potatoes.
Rice.
Pasta.
Procedure:
Cut the peeled onion into small cubes.Salt the meat slices.
Then we coat the meat in flour.
Heat the oil in a deep pan.
Add the cutlets and fry until golden brown on both sides..
Transfer the fried pork slices to a plate, add a little oil to the pan and add the onion.
We lower the temperature slightly and fry until glassy.Add pressed garlic and a little water.
Stir and fry until the onion softens..
Then add ground pepper, mustard and mix well..
Pour beer and 200 ml of water into the mixture.
Add vegetables, ground black pepper and mix. When the mixture boils, add another 200 ml of water.
Then we put in the cutlets, cover and simmer for about an hour until the meat is soft.
Finally, we add chopped parsley.
We can serve.
We wish you a good appetite!
Video tutorial:.
