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Subfrying
1 serving
meat is cut into small pieces of 10 - 15 g, fried until tender, shredded sautéed bulb onions, tomato puree are added and fried for another 2- 3 minutes. served with crumbly porridge, boiled pasta, roast potatoes.
meat is cut into small pieces of 10 - 15 g, fried until tender, shredded sautéed bulb onions, tomato puree are added and fried for another 2- 3 minutes. served with crumbly porridge, boiled pasta, roast potatoes.
beef - 119 g, or pork - 128 g, onions - 30 g, tomato puree - 15 g, lard - 10 g
