INGREDIENTS
- – 500 g of loin ball lower into milanesas and in half.
- – 1 very small chopped onion.
- – 2 cloves of minced garlic.
- – 1 effectively of brandy or cognac.
- – 1 glass of tomato puree.
- – 500 g Number of mushrooms lower into thick julienne.
- – Salt and pepper.
- – 100 g of flour.
Spectacular schnitzel stew with a wide range of mushrooms, hearty and heat for this winter.
PROCEDURE:
1. In a big frying pan, sauté the onions and garlic with sufficient oil.
2. Season the meat, dredge in flour and add the sautéing, fry and deglaze with brandy.
3. Add the beforehand browned mushrooms in one other pan. And add the tomato puree.
4. Prepare dinner over very low warmth till the meat may be very tender, sauce thick and darkish.
5. Serve with thick, golden Spanish potatoes.
