As you see, has been Mirandola which unveiled this recipe by the networks and as I watched that several bloggers have made and all have spoken great recipe and all of its flavor and the sauce is, I have encouraged to try it.
All of them make the FussionCook, so I used the pressure cooker to elaborate, but in a conventional pot also can make it and I changed the use of pads that I like to use, with white wine
So everything is a recipe I highly recommend, as they have done all that have been encouraging prepare
Now I encourage you to you @ s, so .. I get ...
LOMO TAPE TO LAUREL
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* 1 * 1 tablespoon powdered bay
* 4 medium onions * 1 clove of garlic
* 100 ml.
white wine * 50 ml. Cognac
* 250 gr.
mushrooms "Battered" pork loin with salt and laurel (as I had no powder, bay leaves crush)
brown them in a pot very well the piece back. When we get and set aside.
In the same pot add the chopped onions and garlic, without the need to be very small pieces, then crush it. When done, crush and add the piece back.
Add the mushrooms and sliced, water and brandy and let all things be done until the meat is done (I've done in the pressure cooker, 12 min.)
Open and check the texture of the sauce and salted. If we see that the liquid has fallen far we do a few minutes and if we see that it has been too thick add a little water and give it a boil
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