arthur
11-17-2012, 04:58 AM
I warn you, it is very good ...
For 4 people:
800 grams of scoter
2 onions
1 large carrot
1 c. flour
33 cl beer custody
20 g of sugar
1 dash of sherry vinegar
1 bay leaf
1 sprig of thyme
1 slice of gingerbread
mustard
salt and pepper
Chop onions, carrots cut into slices, and yes too bad ladies.
Over high heat, melt butter.
Add the pieces of meat that you cut into a little flat, salt and pepper and brown on all sides.
Add onions and carrots.
sprinkle with flour and lightly browned, stirring constantly.
Wet beer.
Effervescing by mixing everything to ensure a good bond.
Pour the vinegar, sugar, thyme, bay leaf.
Bring to a small boil and cook 30 minutes.
Bury gingerbread spread with mustard.
Cook 1 hour.
In a bowl, place the meat, cover with slices of carrot and onion.
Drizzle with sauce.
Serve hot with pasta or potatoes.
Good appetite.
For 4 people:
800 grams of scoter
2 onions
1 large carrot
1 c. flour
33 cl beer custody
20 g of sugar
1 dash of sherry vinegar
1 bay leaf
1 sprig of thyme
1 slice of gingerbread
mustard
salt and pepper
Chop onions, carrots cut into slices, and yes too bad ladies.
Over high heat, melt butter.
Add the pieces of meat that you cut into a little flat, salt and pepper and brown on all sides.
Add onions and carrots.
sprinkle with flour and lightly browned, stirring constantly.
Wet beer.
Effervescing by mixing everything to ensure a good bond.
Pour the vinegar, sugar, thyme, bay leaf.
Bring to a small boil and cook 30 minutes.
Bury gingerbread spread with mustard.
Cook 1 hour.
In a bowl, place the meat, cover with slices of carrot and onion.
Drizzle with sauce.
Serve hot with pasta or potatoes.
Good appetite.