Vikingbøf

Name: Vikingbøf
Yield: 6
Ingredients: A little salt; 1 tbsp Curry (with top); 1 Onion; 1 clove Pressed garlic; 1 tsp Sugar; 1 kg Pork Tenderloin; 1/2 l Whipped cream; 1/4 l Soup of beef bouillon cube; 125 g Margarine (or slightly less); 2 tbsp Paprika; 70 g Double-concentrated tomato paste

Mains

Cook time: 0 min.
Servings: 6

Ingredients for Vikingbøf

		A little salt
1	tbsp	Curry (with top)
1		Onion
1	clove	Pressed garlic
1	tsp	Sugar
1	kg	Pork Tenderloin
1/2	l	Whipped cream
1/4	l	Soup of beef bouillon cube
125	g	Margarine (or slightly less)
2	tbsp	Paprika
70	g	Double-concentrated tomato paste

Instructions for Vikingbøf

To prepare the Vikingbøf recipe, please follow these instructions:

Pork fillets must cut into small slices that Brown on the forehead, which afterwards are cooked with the broth. The sauce is prepared. Some gruel is the meat in the sauce for about 30 to 45 minutes. Must be in a days time before reheating/serving. Garnish with strips of letkogt green or red pepper.

Served with pommes frites + dressing Italian over fintsnittet Chinese cabbage and cucumber

Vikingbøf

Ingredients for Vikingbøf

Instructions for Vikingbøf

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