Contents
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Ingredients
- 500 g Noodles, figura, quam vis, sed debet convolvi
- 1 packet Bacon, diced 250 g
- 1 Parvus Potest pisum et dolor sit amet, super fine
- 1 fasciculum vere cepe
- 1 Piper campanum, orange mihi hodie
- 12 Parvus Cocktail tomatoes, dimidium flavum, dimidium rubrum mihi
- 1 parvum vitrum Miracel-Whip Si etiam lucem vis, 1 tablespoon yogurt
- 1 tsp Medium sinapis calidum, puluere paprika dulce, piper de mola
- 2 Entrecote, hic 1 1/2 ad 2 1/2 cm
- 2 tbsp “Miree chanterelles”, 1 sip of milk, frying fat
Instructions
Pasta sem
- Noodle al dente coque iuxta mandatum. Piperis, lycopersiciSusceptibility et cepe in cubes ver secant. Fry lardum in cubulis parvis usque ad CALAMISTRATUS brunnea (scisso utar, putrido). Adde pastam tepidam cum adipe ad odorem assatum.
- Flagellum cum sinapi et aromatibus misce Miraculum, adde yogurttum, sepone.
- Season the entrecote with pepper, I’ll also use Ostmann’s meat tenderizer, you don’t have to salt, and the meat has a good roasting taste. Put fat in the coated pan, look at the pictures, don’t let it get too hot. Now it depends on the thickness: 1 cm: 2min from each side, at 2 cm 4min. Keep the temperature low, the meat must be brown and crispy on the outside and very pink on the inside. If you turn it after the first few minutes, wait until you see the first slightly bloody frying juices on the meat fibers, I hope the picture makes that clear. Out with it, in aluminum foil and to the side. Assemble the gravy with miree and milk on the stove for the sauce. Parsley with it. If you have: chanterelles with it, I haven’t had any — unfortunately I haven’t had the time yet.
- So now quickly: Mix the salad with the Miracel, arrange on the preheated plate, put the meat from the aluminum foil on the plate, serve the meat juice with the sauce … and enjoy.
NUTRICIUM
servientes: 100gCalories: 8kcalcarbohydrates: 1.4gdapibus: 0.3gcrassus; 0.1g
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