800 gr of white base sauce, 150 gr of fresh pleurotus, onion, 30 gr of estragon, 150 gr as 9 percent vine vinegar, 100 gr of butter oil, 2 garlics pieces, 100 ml. o white dry wine, 2 peas fragrant pepper.
Cleaned pleurotus cook, cut, add in fried onion and fry still 5 minutes, after to add estragon stems, pepper grinded, chopped garlic, vinegar, cook at closed dish for 15 minutes, after add sauce and to boil are all, filter, add wine, lead till boil, ready sauce dress with butter oil. Serve to the portion meat dishes.
Sauce of pleurotus with a sweet pepper and tomato juice of meat broth.
800 gr of red sauce meat, 150 gr of fresh pleurotus, glass of tomato juice, 1/2 carrot, root of petroselinum, onion, sweet pepper, 2 tbl.sp. of wine vinegar, 3 tbl.sp. of butter margarine, 100 gr of red dry wine, bunch petroselinum of, spices.
Roots,onion, sweet pepper to chop, fry, after to add tomato juice, vinegar, spices, close a lid, stew on weak fire for 7 minutes, and received mass add in meat sauce, and boil for 15 minutes, rub a contain of sauce through sieve, add chopped rubbing mushrooms, boil, in ready sauce add wine and dress with a butter oil.
Cleaned pleurotus cook, cut, add in fried onion and fry still 5 minutes, after to add estragon stems, pepper grinded, chopped garlic, vinegar, cook at closed dish for 15 minutes, after add sauce and to boil are all, filter, add wine, lead till boil, ready sauce dress with butter oil. Serve to the portion meat dishes.
Sauce of pleurotus with a sweet pepper and tomato juice of meat broth.
800 gr of red sauce meat, 150 gr of fresh pleurotus, glass of tomato juice, 1/2 carrot, root of petroselinum, onion, sweet pepper, 2 tbl.sp. of wine vinegar, 3 tbl.sp. of butter margarine, 100 gr of red dry wine, bunch petroselinum of, spices.
Roots,onion, sweet pepper to chop, fry, after to add tomato juice, vinegar, spices, close a lid, stew on weak fire for 7 minutes, and received mass add in meat sauce, and boil for 15 minutes, rub a contain of sauce through sieve, add chopped rubbing mushrooms, boil, in ready sauce add wine and dress with a butter oil.
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