- Shallots - likotoana tse peli
- Veal - 400 Grams
- Li-champignon - 100 Grams
- Paprika - 1/2 teaspoon
- Veine e tšoeu - 40 milliliters
- Cream 25% - 250 Milliliters
- Oli ea mohloaare - lisebelisoa tse 3. likhaba
- Lemon peel - 1/2 teaspoon
Veha e khaoletsoe ka likotoana tse 2-3 cm, fafatsa le paprika, kopanya hantle. Re chesa oli ea mohloaare ka sekotlolo, re lahlele nama moo. Fry 3-4 metsotso ka seaplane-ka potlako mocheso, susumetsang maikutlo kamehla. Phoofolo e lokela ho koaheloa ka ho pona ha sebete 'me e fetole' mala. Fry nama ho fihlela halofo e phehiloe, e behe sejaneng se seng ebe e koahela ka sekwahelo - ke habohlokoa hore nama e se ke ea fola. Ka pane e le 'ngoe, moo nama e neng e halikiloe ka holimo, ka monokotšoai o entsoeng ka khauta ho fihlela khauta. Ebe u eketsa li-champignons tse khethiloeng. Eketsa linoko tse loketseng (ho latsoa) le ho hlohlelletsa li-mushroom ka onion ka metsotso e 5-7 ho feta mocheso o mofuthu. Ebe o tšela veine ka pan. Re fetoha mouoane ka ho feletseng. Ha veine e phomolong e lula e le hanyane, tšela tranelate ka pan. Hang-hang eketsa nama, e hlohlelletse le ho omisa ho fihlela nama e loketse - metsotso e meng e 5 ka karolelano. Sebeletsa ka sejana sa hau se se ratang. Bon takatso!
Litšebeletso: 2