Easy Fast Cooking Tomato Stew with Pork Filet and Beans Yummy

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19 ingredients, 13 steps, cooking Tomato Stew with Pork Filet and Beans

Good Afternoon my mother, at this time you can cook recipe Tomato Stew with Pork Filet and Beans with 19 ingredients and 13 steps. Below this is how to cook, please read carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 19 ingredients and 13 stages of easy cooking Tomato Stew with Pork Filet and Beans.

Ingredients for Tomato Stew with Pork Filet and Beans

1. You need 400 grams : Pork tenderloin.
2. Prepare 1 : Onion.
3. It’s 1 : Carrot (medium).
4. Prepare 2 : Red bell peppers.
5. Prepare 1 can : Canned button mushrooms.
6. Prepare 1 can : Canned beans.
7. Prepare 1 clove : Garlic.
8. It’s 1 tbsp : Olive oil.
9. You need 3 tbsp : Plain flour.
10. Prepare 1 tbsp : Vegetable oil.
11. You need : For the sauce:.
12. You need 200 ml : Water.
13. You need 100 ml : Red wine.
14. You need 1 can : Canned crushed tomatoes.
15. You need 2 tsp : Soup stock granules.
16. Prepare 2 tbsp : Ketchup.
17. You need 1 tbsp : Japanese Worcestershire-style Sauce.
18. Prepare 1 dash : Salt and pepper.
19. Prepare 1 dash : Parsley.

If all main ingredients Tomato Stew with Pork Filet and Beans it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Process Cooking Tomato Stew with Pork Filet and Beans

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!
    
14. Finish and Enjoy.

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