Beer sauce with pork steak

Ingredients for 3 servings:

• 1 large bell pepper(s), approx. 100 g
• 100g bacon
• 30 g dried tomatoes
• 100 g shallot(s)
• 3 garlic cloves, approx. 10 g
• 1 tsp, heaped sugar
• 30 g paprika paste, mild
• 200 ml beer (pilsner)
• ½ tsp white pepper, finely ground
• possibly salt
• some sauce thickener as needed
• 3 slices of boneless pork neck, approx. 2 cm thick
• e.g. salt and pepper
• e.g. paprika powder
• e.g. fat for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

a quick dish for lunch or dinner

Wash the bell pepper, remove the skin and core, and dice finely. Dice the bacon and sun-dried tomatoes. Clean the shallots and garlic cloves and also dice them finely. Fry everything together in hot fat in a pan, tossing several times until it begins to brown. Stir in the sugar and paprika paste and caramelize lightly. A light browning may form. Deglaze the mixture with beer and stir in the pepper, loosen the browning with a wooden spoon, and bring to a boil. Cover and simmer for about 10 minutes. Then thicken the sauce with a little sauce thickener and simmer gently for another 2-3 minutes. Season with salt before serving, if desired. But please be careful, as some of the ingredients are already salted. Rinse the neck chops and remove any bones. Pat dry and sear all over in hot fat in a pan until browned. Then season with a little salt, pepper, and paprika. Let it rest in the pan under the oven grill at 95°C for about 10 minutes. Serve the steak covered in the sauce with mashed potatoes, fried potatoes, or French fries.