INGREDIENTS
- – 1 bondiola entera.
- – Onion reduce into medium cubes (roughly 1/2 kilo per kilo of bondiola).
- – Bell peppers reduce into medium cubes (roughly 200 g per kilo of bondiola).
- – A department of leek.
- – Floor chili.
- – Oregano
- – Pepper
- – Laurel.
- – Vegetable fund (or a scorching pot).
- – Sal.
The genius of cooking-recipesestebangabrielgutierrez visited us to show us find out how to put together these spectacular BRAZED BONDIOLA EMPANADAS .
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Process:
1.Warmth a pot, then add oil that’s properly distributed on the underside.
2.Then put the bondiola, and brown on all sides. As soon as browned, take away from the pot and take away any extra fats.
3.Add the bell peppers, sauté for a couple of minutes and add the onion. Prepare dinner for ten minutes or till golden.
4.Then, add the vegetable inventory as much as half of the pot and put all the bondiola in the course of the pot.
Cowl and decrease the warmth. Let it cook dinner for two or 3 hours relying on the dimensions of the bondiola.
5.For 1/2 hour, take away the bondiola and with a wood or Teflon spatula, take away the underside to stop it from sticking and burning. Repeat this operation till cooking is full.
6.As soon as the bondiola is cooked, take away it and bind with starch.
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Do this recipe at house and share with us the way it turned out utilizing cooking-recipesQueDenamosHoy
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