Recipes with Classic beer

Animal ragout with vegetable sauces

Calculate 150-200 grams of meat per person, cut the flesh in ca. 3-4 cm. terns. Brown by excessive heat in a frying pan and spiced with freshly ground salt and pepper. Take the meat up. Now comes the vegetables you know and it is: 2 carved onions, 1 clove o

Fynsk beef roast

Fry: Beef shoulder rubbed into a little salt and pepper. Brown well in 50 g of margarine. Porter and water added and cooked up the Court in ca. småsimrer. 2-3 time. The shoulder is taken up. Sauce: 25 g. margarine is melted and the flour is stirred in. ølsk