Følsteg

Ingredients for Følsteg

Instructions for Følsteg

To prepare the Følsteg recipe, please follow these instructions:

Melt the margarine in the steak and brown foil on all sides.

Add ½l water and 2 dl red wine.

Let it fry at moderate heat for 1½ hours. Horsemeat must pass through, but not to dry.

Take the steps and keep it warm with, for example. Staniol and a towel.

Pour the cream into the pan.

Cook the sauce through, evenly as it may. Add the color and taste with salt and pepper.

Finally, the thyme is cut into the sauce.

The steps are cut into thin slices.

Serving Suggestions: Cut the slices into thin slices and put on an elongated dish garnished with a little of the sauce.
Serve small butter-capped or brand new potatoes to sprinkle with more fresh thyme. French peas and broccoli fits well with this. Otherwise, vegetables of your choice.
Drink a good Bougogne in today's occasion.

tips:
Order the foal at the butcher one week before using it, so the chances are greatest if you are not lucky enough to have a horse slaughter in town. I prefer the horse slaughterhouse in Thorsgade in Randers.

The steps may be possible. Replaced by a (horse) thigh tongue, which corresponds to roast beef