Traditional Beef Scions


4 slices of topside beef (500 g)
8 thin slices of smoked bacon (100 g)
2 small pickled cucumbers
1/2 onion
2 spoons of mustard
1 glass of broth, preferably beef
1 lump-spoonful of flour
3 spoons of oil


How to prepare the recipe:

  1. Break the beef into thin slices and grease it with mustard. Cut cucumbers in half lengthwise and cut each half lengthwise into posts. Cut the onion into feathers. Place 2 slices of bacon on each slice of meat, place cucumbers and onion feathers on bacon along the edge. Roll up the rolls and fasten with pins to the scions.
  2. Heat the oil in a pan and fry the scions on all sides. Put them into a saucepan with fat and pour hot broth over them. Stew under cover over low heat for 60 minutes. Remove the scions, remove the pins. Thicken the sauce with flour distributed in 1/2 cup of cold water. Boil for a while, season with salt and pepper. Put in the scions and heat up for a while. Serve with groats or hooves.


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