Recipes with Butter

Ragout of oyster hats

The oats are cut into smaller pieces. The peppers are cleaned and cut into thin strips. The porridge is cut into small rings. The butter is heated and the mushrooms rose golden and are then taken from the forehead. The vegetables are roasted and broth added, b

Provencal pork tenderloin with garlic potatoes

Cut the pork tenderloin and cut the end pieces as it is only the middle piece that can be used (keep the rest in the freezer). Whip the eggs together and put the sirloin pieces in the egg yolks. Must last for at least ½ hour. Season the rasp with freshly ch

Oriental sirloin I

Cut the tendons and blemishes of the meat and cut it into about 2 cm thick slices. Bank the slices out with the palms. Peel the apple and remove the core house. Cut the apple into cubes, brown the meatballs on both sides and season with salt pepper and curry.

Ostegratinated sirloin

Sprinkle the breadcrumbs free of tendons and barriers and cut them into 4-5 cm thick slices. Bank them flat to a thickness of approx. 3 cm. Let the butter become golden on a pan. Step the steaks 1-2 minutes on each side. Season with salt and pepper and put

Mørbrad pot with mushrooms and peas

Free the tenderloin for the tendons and obstacles. Cut them into 2 cm wide pieces. Press them flat on the cutting surface. Allow oil and butter to warm in a thickened pot. Brown sirloin steaks on both sides. Take them out of the pan. Add onions in blocks

The tenderloin pot

Detach the tenderloin for the tendons and barriers and cut it for 2-3 cm. Thick slices. Bring the steaks lightly with the handroot and turn them into salt and pepper mixed flour. Skold and pil the onions. Clean the mushrooms and cut them into slices. Mel

Mørbrad steaks with cherry sauce

Spice the steaks with pepper and brush with oil. Let the steaks drag 5 minutes. Boil while chopped cherries and cakes with cloves, cinnamon, ginger and sugar. Stir maizena into a little cold water, put it in the cherries and let the sauce evenly. Boil and keep

Mørbrad steaks with a sword compote

Bake the butcher remove the bum and brush the pork tenderloin for the tendons. Cut the tenderloin approx. 3 cm thick slices and dip the steaks dry with kitchen roll. Cut the sausages into slices and boil them in 2 dl of water with added sugar for 10 minutes. S