- Olive oil - 30 milliliters
- Bow - 1 piece
- Garlic - 1 Tooth
- Bulgarian pepper - 1/2 Pieces
- Champignons - 100 Grams
- Pork - 750 Grams
- Flour - 25 Grams
- Vegetable broth - 600 Milliliters
- Red wine - 30 milliliters
- Canned Pineapple - 450 Grams
- Salt and Pepper - - To taste
1. Cut the pork into cubes. Onion finely chopped. Crush the garlic. Peel the pepper, remove the seeds and chop. Heat 1 tbsp. olive oil in a frying pan over medium heat. Add the chopped onions and garlic and fry for 2-3 minutes until soft. 2. Add the Bulgarian pepper and champignons and cook for another 1-2 minutes. Transfer to the baking dish. 3. Sprinkle the pork with flour. The easiest way to do this is to put the flour and pork in a plastic bag and shake it well. Preheat another 1 tablespoon. butter in a skillet and add the pork. Fry the pork until it blushes. 4. Add the pineapple in a frying pan and stir well. Pour broth, red wine and seasonings, mix well and bring to a boil. Move to baking dish. 5. Cover the baking dish and cook in the oven on low heat for 4-3 hours, stirring occasionally. Serve on a table with a garnish of fresh potatoes, mashed potatoes or vegetables.
Servings: 6