- Nkhomo - 600 Grams
- Oli ea meroho - limilione tse 40
- 1/2 teaspoon pepere fatše
- Cream Cour - 250 Grams
- Parsley - ligrama tse 20
- Khutsa - likotoana tse peli
- Dill - 20 Grams
- Perefo ea Koro-30 Grams
- Letsoai - 1/2 teaspoon
1. Pele ho tsohle, nama ea likhomo (tenderloin, rump, fillet ka holimo) e lokela ho hlatsoa le ho hloekisoa ha litone. Ka mor'a moo, nama e khaola likarolo tse ka bang 1,5-2 cm, 'me ho hlokahala ho e khaola holimo. Ka mor'a hore likotoana tsena li otloa ho ea ka bophara ba 0.5-1 cm, ebe li khaola ka likotoana. 2. Onion e lokela ho khaoloa ka mehele ea halofo. Joale, ka pan, ho chesa oli, ho lahlela eiee, le ho ja ho fihlela ho fetoloha. 3. Ha eiee e loketse, re e kenya nama. Pele ho nama ho lokela ho ba le peppered le log. Ho potlakela ho hlokahala ka metsotso e 5-6, mollong o matla, 'me kahoo o tsoele pele ho sisinya. 4. Ka mor'a hore nama e haliloe, ho hlokahala hore e tšolloe ka phofo. Ntho e 'ngoe le e' ngoe e kopane hantle 'me e monate ka metsotso e 2-3. 5. Ntho e latelang eo re e etsang ke eketsa tranelate e bolila ho nama. Hlohlelletsa, 'me u lumelle sejana sa rona hore e be puck e nyenyane. Ebe oe tima ebe oe kenya ka har'a poleiti.
Litšebeletso: 4