Vikingebøf
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Vikingebøf
| Potatoes | ||
| Pepper | ||
| Salad | ||
| Salt | ||
| ½ | l | Cream |
| ½ | l | Beef broth |
| 1 | clove | Garlic |
| 1 | tbsp | Curry (with top) |
| 1 | Onion | |
| 1 | tsp | Sugar |
| 1-2 | Pork Tenderloin | |
| 2 | tbsp | Paprika |
| 70 | g | Tomato concentrate |
Instructions for Vikingebøf
To prepare the Vikingebøf recipe, please follow these instructions:
The pork tenderloin cut for approx. 2 cm. Thick slices and swirls on the forehead. The pan is boiled with the beef bouillon. In a saucepan, put onion, garlic, peppers and curry (and yes, really have to spice up in * G *).
When it is switched off (do not brown) add tomato concentrate. Then broth and cream are added. The court is getting better at standing a day before serving.
Serve with oven potatoes and a good green salad.
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