Delicious Latvia Sīpolklopsis
About the Project Family Recipes Breakfast Main Courses Salads additive dessert tane cakes, sandwiches Snacks Soups Stories Traditions recipes Village bribes Wedding Anniversary Mid-Autumn Christmas Easter Midsummer Gastronomic Tourism
Sīpolklopsis is clean, tane stodgy cold-weather dish. Bustle until everything is in the pot, does not require a lot of time, but cooking is long, so it is better to cook this dish on weekends. After a late breakfast may be subject to grap a boil, and lunch will be ready in time. The longer and slower will vārījies, the better the taste. The most difficult to cope with the enchanting scent that takes over the house, putting secrete saliva.
Most important sīpolklopsim, the meat should tane be of good quality, fresh and had not recovered by the water, tane as nowadays, unfortunately, not rare meat vendors edited mercilessly in bad faith. This can be seen by pressing the meat - if substantially excreted juice, pieces will not fry. Typically, under such processed meat trays, where the composite trading on already visible pink peļķītes. Boiling soup, a piece of sarausies less, but the taste of the soup will not make it. When baking a lot of the secreted juices bubbling on the pan and prevents slices apcepties brown.
1-2 bay leaves (tastier when fresh) Work progress 1. Wash the meat, paper towels, blot dry (this is important roasters!), Cut into slices. 2 slices of meat with a meat mallet izklapē. 3. Heat the pans, pour a little oil and quickly fry the meat slices. For the roasted brown and juice were not released, watching the slices to the pan and do not touch the temperature should be high all the time. Finished 4 slices of meat makes a pot, sprinkle with salt and pepper and add the bay leaves. It gratin and superimpose all slices. Pan, where the meat is baked, pour the water, bring to the boil and pour into the pot. Meat should be covered with broth. 5. Peel the onions, rotated into 4 parts and then crosswise into thin quarters of the puck. 6. The quantity of oil in a small frying pan onion, stirring occasionally, gently golden gratin Applies brown. 7. Onions are added to the meat in the pot, simmer for 1.5-2 hours 8 to taste if the meat soft, add the cream. 9. A few spoons of flour mixed into a small amount of water, add the sauce. To taste, if necessary, add more salt and pepper. 10. Serve with boiled potatoes, pickled cucumbers and may wish to add a baked onion slices, onions in sauce will savārījušies homogenous sauce.
Fruits, berries Meat Cakes, Buns Bread, tane Grain Eggs Milk, curd Vegetables, Mushrooms Desserts Fish
Sorry, your blog can not share posts by email.
About the Project Family Recipes Breakfast Main Courses Salads additive dessert tane cakes, sandwiches Snacks Soups Stories Traditions recipes Village bribes Wedding Anniversary Mid-Autumn Christmas Easter Midsummer Gastronomic Tourism
Sīpolklopsis is clean, tane stodgy cold-weather dish. Bustle until everything is in the pot, does not require a lot of time, but cooking is long, so it is better to cook this dish on weekends. After a late breakfast may be subject to grap a boil, and lunch will be ready in time. The longer and slower will vārījies, the better the taste. The most difficult to cope with the enchanting scent that takes over the house, putting secrete saliva.
Most important sīpolklopsim, the meat should tane be of good quality, fresh and had not recovered by the water, tane as nowadays, unfortunately, not rare meat vendors edited mercilessly in bad faith. This can be seen by pressing the meat - if substantially excreted juice, pieces will not fry. Typically, under such processed meat trays, where the composite trading on already visible pink peļķītes. Boiling soup, a piece of sarausies less, but the taste of the soup will not make it. When baking a lot of the secreted juices bubbling on the pan and prevents slices apcepties brown.
1-2 bay leaves (tastier when fresh) Work progress 1. Wash the meat, paper towels, blot dry (this is important roasters!), Cut into slices. 2 slices of meat with a meat mallet izklapē. 3. Heat the pans, pour a little oil and quickly fry the meat slices. For the roasted brown and juice were not released, watching the slices to the pan and do not touch the temperature should be high all the time. Finished 4 slices of meat makes a pot, sprinkle with salt and pepper and add the bay leaves. It gratin and superimpose all slices. Pan, where the meat is baked, pour the water, bring to the boil and pour into the pot. Meat should be covered with broth. 5. Peel the onions, rotated into 4 parts and then crosswise into thin quarters of the puck. 6. The quantity of oil in a small frying pan onion, stirring occasionally, gently golden gratin Applies brown. 7. Onions are added to the meat in the pot, simmer for 1.5-2 hours 8 to taste if the meat soft, add the cream. 9. A few spoons of flour mixed into a small amount of water, add the sauce. To taste, if necessary, add more salt and pepper. 10. Serve with boiled potatoes, pickled cucumbers and may wish to add a baked onion slices, onions in sauce will savārījušies homogenous sauce.
Fruits, berries Meat Cakes, Buns Bread, tane Grain Eggs Milk, curd Vegetables, Mushrooms Desserts Fish
Sorry, your blog can not share posts by email.
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