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Meat spiked with vegetables
1 serving
large pieces of meat are spiked along the fibres with carrots and parsley, cut into bars, fried and stewed till ready, then put into a frying cupboard for 5 - 10 minutes to form a crust. finished meat is cut across the fibres into portions of 1-2 pieces and served with boiled pasta, mashed potatoes or boiled potatoes, crumbly porridge.
large pieces of meat are spiked along the fibres with carrots and parsley, cut into bars, fried and stewed till ready, then put into a frying cupboard for 5 - 10 minutes to form a crust. finished meat is cut across the fibres into portions of 1-2 pieces and served with boiled pasta, mashed potatoes or boiled potatoes, crumbly porridge.
beef - 125 g, or lamb - 119 g, or goat - 119 g, or pork - 128 g, carrots - 22 g, parsley greens - 15 g, onions - 12 g, lard - 7 g, mashed tomato - 15 g, wheat flour - 5 g, garlic - 1.2 g, pasta - 200 g, or potatoes - 200 g
