Recipes with Broth

Tomato soup (Trangia)

Put your pasta over and cook it almost done, if it usually takes 11 minutes, then give it only 9. Take the pan off the flask and set it aside, covered in a thin jacket, not a fleece. The pasta is (boils) now done while you are making the soup. Cut the to

Old-fashioned gravy poultry w / game compote

Rub the club with spices. Brown it on all sides in plenty of butter. Pour the broth over so the club is half covered. Step it under the lid for approx. 1 hour. Turn 3-4 times along the way. Turn off and let the club pull in the cloud for a few hours - more.

Cream Paprika Sauces

Bacon is cut into small terns and shaken very lightly, inside the chopped onions and simmer until the bulbs are clear. Add flour and shake it a little before adding the broth. Then the tomato paste and whipped cream are added. The sauce is cooked well and seas

Chill con carne with salsa

Put the beans in a soft night, pour the water and boil the beans in leachate water for 35 minutes (use canned kidney beans, rinse them well in cold water). Brown meat, onions and garlic in a little oil in a saucepan. Season with chilli, cocoa and cumin, add

Chestnut with cherry sauce

Trim the animal back to the ends with a sharp knife, remove the 2 small sirloin under the back, just peel them on a hot frying pan, or they will dry. Brown the back in the oven at 225-250 degrees. Take your back and brush with butter, add ½ liter broth to t

Full-bodied animal shelter with cream sauce

Separate the small sirloin from which sits on the underside of the back and store them for later use. Repel the back for obstacles and tendons and rub it with salt, pencil and crushed juniper. Put the slices of butter on the meat. Make a stuffed sauce of butte

Strudsetournedos Rossini

First make the sauce: Season onions and mushrooms in butter, add red wine, tomato concentrate, broth and cream. Boil well and season with spices and possibly. Little cognac. Sweep 2 slices of bacon about each ostrich diet and get them with toothpicks. Thor

Strudsestroganoff in mustard sauce

Strudsestroganoffen is roasted in the butter until it takes color. Red wine, broth and cream are poured on and boils for 5-10 minutes. Mustard and dried estragon are added and seasoned with salt and pepper. The dish is leveled with Maizena stirred in water