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- Ingredients
- Recipe
- Rump in strips500 g
- grated large onion1 unit(s)
- Large garlic cloves2 unit(s)
- Salt to taste
- Pepperoni Pepper1 coffee spoon
- Olive oil2 tablespoon
- Ketchup3 tablespoon
- Mustard2 tablespoon
- Cognac100 ml
- Sachet of tomato sauce1 unit(s)
- Sour cream2 unit(s)
- Champignon or heart of palm300 g
- In a pan with the oil, sauté the onion and garlic.
- Put the rump in strips and fry until golden, stirring constantly.
- Once golden, add the champignon or heart of palm, the cognac and stir.
- Add the ketchup, mustard, tomato sauce, stir and wait for it to boil.
- After boiling, turn off the pan and add the two boxes of cream. Stir and it's ready to serve.
- Serve with white rice and potatoes chips.
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