Viking Stew - cooking recipe

Ingredients

2 (1 lb) pork tenderloin
2 cups milk
1 cup heavy cream
4 ounces butter (plus additional for frying)
1/3 cup all-purpose flour
2 -3 garlic cloves, minced
1 large yellow onion, chopped
5 teaspoons Madras curry powder
3 teaspoons sweet Hungarian paprika
2 tablespoons tomato paste
2 tablespoons whiskey (Use a neutral, non-peaty blend such as J&B or JW) (optional)
salt & freshly ground black pepper, to taste

Preparation

Brown butter in a Dutch oven or other thick bottomed roasting pan. Add the curry powder and brown it until fragrant.
Add paprika powder and then the chopped onion.
When the onion are almost tender/clear, add the flour and bake it while stirring thoroughly. It is importaint to bake the flour thoroughly or the gravy can end up tasting like flour.
Add warm milk and bake it all until it thickens.
Add tomato paste, garlic, heavy cream and salt and pepper, and mix well. Keep the sauce warm, but do NOT allow it to boil.
Cut the tenderloins into stroganoff-like strips. Be sure the strips are cut crosswise! Tip: Split the tenderloin lenghwise one or two times, then cut crosswise into strips.
In a frying pan, brown some additional butter and quickly brown the meat. Do NOT attempt to fry too much at a time! Overcrowding the pan and you risk boiling the meat instead of browning it. The meat need just be browned - no need to fully cook it.
Add the browned meat to the warm sauce and let it sit for about 20 minutes to give flavor and finish cooking. Still, do NOT let it boil under any circumstances, but on the other hand it should be kept warm.
Finally, stir in whiskey.