Madagascarsauce
SaucesCook time: 0 min.
Servings: 4 portion(s)
Servings: 4 portion(s)
Ingredients for Madagascarsauce
| 1 | Bell Pepper (yellow/red) | |
| 1 | tsp | Mustard |
| 10 | g | Madagascarpeber |
| 150 | g | Butter or margarine |
| 5 | dl | Beef broth (bouillon cube + water) |
| 75 | g | Wheat flour |
Instructions for Madagascarsauce
To prepare the Madagascarsauce recipe, please follow these instructions:
Peberfrugten cut into fine cubes and madagascar-peberen moses thoroughly with a spoon. In a pan Sauté peberfrugten with the 50 g butter and add madagascar-peberen and mustard, it all FRY well. Oksebouillionen added is boiling in roughly 10 minutes. The sauce be smoothed over with a melbolle, which is created by the last flour and butter.
The sauce is cooked then again good through 10 minutes in order to get any melsmag boiled away.
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