Oksegullasch

Ingredients for Oksegullasch

Instructions for Oksegullasch

To prepare the Oksegullasch recipe, please follow these instructions:

Bacon is cut small and sliced ​​well, with onions, spices and peppers.

The meat is cut into the tern 2x2 cm in the margarine. Onions and bacon poured over the meat together with the peeled tomatoes. Simmer by low heat to the meat is tender approx. 45 min.

The meat is picked up and the sauce is smoothed with a little flour and creamy fry, spiced. The sovon is poured over the meat.

The potatoes are peeled and cut into slices, boiled in plenty of water without salt. Pour the water from the potatoes to be completely dry. Whip with hand mixes, add the boiling milk, salt, pepper and finally cold butter.

tips:
As beef can be used, bows, thickets, inner thighs, thighs or lumps.