Recipe of Speedy Simple Bistro-style Stewed Pork Fillets

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We hope you got insight from reading it, now let's go back to simple bistro-style stewed pork fillets recipe. You can have simple bistro-style stewed pork fillets using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Simple Bistro-style Stewed Pork Fillets:

1. Prepare 500 grams of Pork filet.
2. You need 2 of Onions.
3. You need 200 ml of ★ Red wine.
4. Get 200 ml of ★ Water.
5. Provide 2 of packets ★ Mushrooms.
6. You need 2 of ★ Bay leaves.
7. Take 2 tbsp of Creamed butter blended with olive oil.
8. Prepare 2 tbsp of Plain flour.
9. Provide 1 of tin ● Tinned demiglace sauce.
10. You need 1 tbsp of ● Japanese Worcestershire-style sauce.
11. Get 1 tbsp of ● Ketchup.
12. Use 1 of Salt ・ pepper.

Steps to make Simple Bistro-style Stewed Pork Fillets:

1. Chop the onion finely and put in a heat proof container. Cover with a piece of cling film and heat in a 500 W microwave for 7 minutes. Uncover the cling film and evaporate the steam..
2. Slice the pork into 3-cm-thickness. Coat with salt, pepper and plain flour..
3. Melt 1 tablespoon of Cooking with Tube in a frying pan and brown the meat..
4. Take out the meat and fry the onion with 1tablespoon of Cooking with tube..
5. Return the meat and add the ★ ingredients. Simmer over a medium heat for about 50 minutes. Simmer for about 15 to 20 minutes in a pressure cooker if you use..
6. Add the ● ingredients and simmer for about 20 minutes without covering to reduce the sauce. Season with salt and pepper..
7. I served this pork with creamy mashed potato with easy-melting cheese. Nice with the sauce..

This Asian pork fillet recipe is the perfect mid-week dinner, delicious with a stir-fry, rice or salad. Even better than a restaurant, this super simple sticky pork is great with noodles, a stir-fry or even a salad. Aromatic, hearty stovetop pork stew is perfect for cold winter nights and truly easy to make. This enables me to better control the saltiness of the pork stew. Canned tomato sauce: A link to the product I use is provided in the recipe card below.

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