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Lamb, beef, pork and veal pilaf ii
1 serving
Meat, cut into pieces (20-40 g), is fried, put into dishes, broth or water is poured, browned onions and tomato puree are added and stewed. Sauce is prepared on broth from meat stew, meat is poured with it and brought to readiness. Loose porridge is prepared separately. The meat is placed on a plate, on it - crumbly porridge and watered with sauce. You can also prepare pilaf from chicken, turkey, duck, goose.
Meat, cut into pieces (20-40 g), is fried, put into dishes, broth or water is poured, browned onions and tomato puree are added and stewed. Sauce is prepared on broth from meat stew, meat is poured with it and brought to readiness. Loose porridge is prepared separately. The meat is placed on a plate, on it - crumbly porridge and watered with sauce. You can also prepare pilaf from chicken, turkey, duck, goose.
lamb - 107 g, or goat meat 107 g, or pork - 120 g, or beef - 110 g, or veal - 120 g, or beef liver - 107 g, or pork liver - 107 g, or lamb liver - 107 g, margarine - 15 g, tomato puree - 15 g, onions - 15 g, wheat flour - 5 g, rice - 50 g, or barley - 40 g, or wheat cereal - 56 g
