Creole stew

500 g pork tenderloin

butter

3 beer sausages, spicy

2 peppers

1 clove garlic

1 tea spoon smoked paprika

4 dl double cream

3 dl water

1 meat stock dice

1 dl pickled small cucumbers

1 dl black olives

1 dl pickled pearl onions

2 tbsp corn stark

Cut the meat in smaller pieces and fry in butter until browned. Move over to a plate. Cut the peppers and sausages and fry together with paprika and pressed garlic. Add the meat, cream, water and stock. Bring to a boil. Add the cucumbers, olives, and pearl onions and boil for 10 minutes. Mix the corn stark with a little water and add to the stew. Bring to a boil. Season with salt and pepper. Serve with rice or a green salad.