Mataupu
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vaega
- 600 g Pepe sulugatiti
- 300 g pulou aitu
- 1 pc Onion
- 1 pc Karoti tipi
- 1 fusi pasili
- 4 sipuni tele Pata faʻamalamalamaina
- Pepa masima
- 125 ml Uaina pa'epa'e mago
- 125 ml Measoup
- 200 g La'au
faatonuga
- Finely dice the onion. Clean the mushrooms and cut into slices. Finely chop the parsley. Dab the meat and cut into pieces approx. 3 cm wide. Heat 3 tablespoons of clarified butter in a pan and fry the fillet slices on both sides for 3 – 4 minutes. Salt and pepper, remove and set aside, covered. Put the remaining clarified butter in the pan and fry the onion cubes in it. Add the mushrooms and fry for approx. 5 minutes over high heat, stirring frequently. Add the diced carrots and fry for another 5 minutes on reduced heat. Deglaze with white wine, allow to evaporate, add the stock and cream and bring to the boil. Reduce the sauce to a creamy consistency over a high heat. Season to taste with salt and pepper. Add the parsley. Heat the fillet slices in the sauce for another 3 minutes, but do not boil! This goes well with spaetzle and vegetables or salad.
taumafa
Auauna: 100gCalories: 183kcalKarbohidate: 0.6gPuipuiga: 9.8gGaʻo: 15.2g
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