From kitchens where our mothers and grandmothers used only one type of pepper, the classic black one- we have come to the lovely big offer of different peppery tastes for our dishes.
There is the gentle pink pepper which sometimes ends up even in cakes, then the striking white one- responsible for the sharpness of the Chinese spicy-sour soup. There are those that are as refreshing as mint, then those that look like mini pinecones, so pretty that you feel sorry to grind them!
But, the place of honor belongs to the favorite of all the meat-lovers: the green pepper. Its refreshing hotness is recognized by chefs that have beef steak on the menu, so beef steak in green pepper sauce has become a must-have on restaurant menus.
But of course, this spicy sauce is not reserved just for the most expensive beef pieces!
It should be tried on different types of meat because it goes well with pork, especially with cutlets.
Ingredients
400 g of pork cutlets, cut into thinner steaks
1 rounded spoon of Moja Kravica butter
1 smaller red onion, finely chopped
80 ml of chicken soup
120 ml of Moja Kravica Kuhinjica neutral cream
1 rounded spoon of Dijon or other type of spicy mustard
1 – 1.5 level spoon of freshly, and coarsely ground green pepper (depends how spicy you like it)
Salt and ground black pepper
For serving: previously cooked rice or brown rice
Preparation
Heat the oven to 180 degrees.
Season the steak won both sides with salt and black pepper
Melt the butter briefly on a well heated frying pan, just for a minute on each side- just so they catch a color. Put it on a thin baking tray covered in baking sheets than put it in the oven for 15-20 minutes
In the meantime, in the same frying plan in which the meat was fried, fry the red onion. When it softens, pour the soup and leave it for some minutes so the liquid gets reduced. Then add the mustard, add the cream and the green pepper. Sprinkle salt to taste.
Serve the meat with the rice and sauce and decorate with the fresh or dry chives
ADVICE: as a substitute for the cutlets, if you like more tender pieces of meat or want a shorter preparation time you can use the pork fillet. Then cut it into medallions about 2 cm thick, and leave in the oven just for 4 minutes. That is enough for a fillet!
