For this dish is better to take the ham or pork shoulder. You can use the flesh of beef, but then we need to increase the cooking time. Excess fat must be cut.
The flesh of the pork cut into cubes with a side of about 2 cm. Onions is cleaned and cut into half rings. Sliced ??pork lay in pan and lightly fry in vegetable oil. To form a golden crust, it is better to fry the meat in several stages, or roast pork will not, and stew. After that, we shift the pork in a thick pan.
In a frying pan in which meat is roasted, fried until golden brown onions. Moreover, if necessary, adding a little more in the pan oil. Also shift the fried onions in a pan with the meat.
Tomatoes omit a few minutes in boiling water. Then we get them, make an incision crossed, remove them from the peel and cut into small cubes or slices (as you wish). Tomatoes ship in the same pan. Adding to the corn, mustard, ground paprika, salt and pepper. Fill it with beer. Mix, cover with a lid, bring to a boil and simmer on low heat for an hour.
During the preparation of pork and vegetables can be periodically stir. Beer evaporated and give the dish a light aroma of a rye crust. If the sauce will be too liquid, it can be thickened with 1-2 tablespoons of flour (add flour and stir to avoid lumps).
The finished pork recommend sprinkle with fresh herbs and serve with cooked spaghetti or any other pasta, which should be watered abundantly fragrant sauce.
See the step by step master class cooking pork in beer