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Poultry or rabbit braised in sauce with vegetables
1 serving
poultry or rabbit is fried, chopped into portions, placed in a sauté pan, onions, carrots, parsley, turnip, potatoes fried, cut into wedges are added, poured with red sauce or sour cream and stewed for 20 - 30 minutes. green peas are added at the end of extinguishing. the dish can be cooked without turnips and green peas. stew bird or rabbit is served in a deep portion dish with vegetables and sauce, in which they were stewed, sprinkled with shredded greens.
poultry or rabbit is fried, chopped into portions, placed in a sauté pan, onions, carrots, parsley, turnip, potatoes fried, cut into wedges are added, poured with red sauce or sour cream and stewed for 20 - 30 minutes. green peas are added at the end of extinguishing. the dish can be cooked without turnips and green peas. stew bird or rabbit is served in a deep portion dish with vegetables and sauce, in which they were stewed, sprinkled with shredded greens.
chicken - 149 g, or chicken - 149 g, or turkey - 137g, or goose - 167g, or duck - 154 g, or rabbit - 133 g, margarine - 12 g, potatoes - 100 g, carrots - 30 g, turnips - 15 g, parsley root - 5 g, onions - 20 g, canned green peas - 10 g, sauce - 125 g
