Materials 600 grams
sotelic veal
4 tablespoons
olive oil
1 unit
medium size onion
2 units
medium tomato
4 pcs
medium green pepper
1 sweet spoon
tomato paste
1/2 sweet spoon
pepper paste
1 water glass
hot water
1 tea spoon
salt
1/2 tea spoon
freshly ground black pepper
1 sweet spoon
thyme
Key point
Instead of tearing down the flesh, hold it in the strainer and filter the blood. After it is made with paper towel, take it to the pan. When the meat is lean and is softened from a soft part such as a tenderloin, it is used after it has been stabilized in the stomach. It affects the positive side and shortens the cooking time.
Cooking Advice
You can add a small amount of butter towards the end of the cooking process to increase the flavor of the sausage. you can add shallots, garlic and mushrooms.
How is it done? To prepare meat sauce; dry onion in small cubes edible. Cut off the shells so that the tomatoes you cut off will match the onions. Cut it in half and cut the green peppers from the seeds into half a month. Preferably fry the olive oil in a cast pan. In small pieces, take the veal meat you roasted into the sauteed chicken. To prevent the release of water, to trap flavor and vitamin value; seal the meat at high temperature, no mixing for about 2-3 minutes. After the sealing process, continue to the high fireplace by shaking the outer area of the colored flesh tones. Add the onions you eat and cook until the onions soften. Add chopped green peppers and tomatoes, respectively, stirring in between. Dilute the pepper and tomato slice with hot water, then gradually add to the pan. Close a lid on it, and pour the cook over the low heat. The meat that is cooked until it softens like lokum in the salty water; add freshly ground black pepper, thyme and salt, mix for the last time. Take the meat sauce you cooked for 5 more minutes to the serving dishes with the delicious water. Share with your hot hot lovers.