Recipes with Suit

Parsley heart

Clean the hearts, lay them if necessary. Soak in a bowl of cold water to get your blood out. Fill the heart completely with parsley and close it with the kitchen needle or string with string. Brush well on all sides of butter. Water is poured and boiled. Let i

Legless birds of thighs

First polish the thin tongue and cut into thin slices. Then chop the onions nicely and mix with plenty of salt and pepper. The meat slices are squeezed flat and seasoned with the onion mixture. A slice of bacon or spoon is laid over and the meat disc is

Gullasch with chili

The onions are cut into slices, browned and picked up. The meat is cut into the tern, turned into flour with spices and brunes. The carrots are cut into 2-3 mm slices. Add the meat to the onion in onion and carrots. Boiling water or soup, tomato paste and c

Goulash

The onions are cut into slices, browned and picked up. The meat is cut into cubes and turned into flour with spices and brunes. The carrots are cut into large cubes. Onions and carrots come to the meat to the flesh. Boiling water or soup, tomato paste and

Gullasch with mashed potatoes

The meat is cut into the tern that comes in a saucepan with water, a beef bouillon dice and a bay leaf, let it boil approx. 2 hours until the meat is tender. Put the water from the meat and store the water in a bowl and the meat in another. Season the ca

Cutlet Sandwich

Star with Sovsen. Get sliced ​​into the melted butter and let them fry until they are soft. Bring the flour down until it just gets thick. Bring some milk into and then water, let it boil until the texture is as you want it. Cut the cutlet into thick str

The world's easiest and best sauce

Warm the cream, pour the broth into it. Stir until it is dissolved. Add matching amount of suit. SO delicious, SO easy. And quite healthy. Only vegetable fat and very little of it :-)

Coq au vin

The chicken is parted and browned in a little butter. Season with salt and pepper. Then add whole chopped mustots, carrots and slices of slices, bay leaves and garlic in smaller pieces. Red wine (not too sweet) is poured and the chicken is steamed tenderly