Poulard in Tomato sauce

Ingredients for Poulard in Tomato sauce

Instructions for Poulard in Tomato sauce

To prepare the Poulard in Tomato sauce recipe, please follow these instructions:

Poularden cutting area in 4 parts, which are dried thoroughly with a well-wrung cloth. The tomatoes are washed by scratches in the cross, be placed in boiling water for a moment and skinned. The bottom is cut off, the seeds are pressed softly out, and the tomatoes cut in small pieces and are blended in a mixer. Onions and garlic cloves peeled and chopped fine. Pieces of meat thoroughly rubbed with salt, pepper and lemon juice. Butter or olive oil is heated in a lågpande, and pieces of meat is kept hot. The onion svitese transparent in the frying fat, garlic and sauté with a moment of feddet. Tomatpuren added and seasoned with salt and pepper, oregano, or cinnamon and sugar. Add the parsley. The wine is poured in. The sauce tasted pieces of meat are added in forehead to again and again. They should barely be covered in tomato sauce. If necessary have to thin water down with a little water. Everything brought to the boil, and the right spin for low heat and under the lid in 40-60 min. serve with rice or pasta.