pork tenderloin, without fat – 1 kg of
sweet red pepper (without seeds), cut into strips – 1 pc.
* abaksha, diced – 1 pc.
of butter – 3 tbsp. tablespoons
olive oil – 3 tbsp. spoons of
sugar – 1 tbsp. spoon
mustard ready – 1/2 cup of
broth of meat – 1 cup of
lemon juice – 2 tbsp. tablespoons
ground black pepper
The meat cut into cubes, add salt and pepper, then fry in butter and olive oil until golden brown, stirring occasionally.
Add mustard, sugar, lemon juice, broth and pepper, cover and simmer for 15 minutes.
Add abakashi and stew for 10 minutes. Serve hot with rice.