Finely chop the onions and sauté in butter until translucent. Remove and set aside, add butter to the fat residue and quickly fry pork cutlets cut into strips in it. Deglaze with beer and beef broth, season with salt, pepper, bay leaf, clove powder and tomato paste and steam for 10 minutes. Add the peppers as well as gherkins and simmer for another 10 minutes, mix sour cream well and add to the sauce. Serve sprinkled with chives.
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