Original text:
“Here’s a fine meal. It’s recommended.
The gasca alone is lit and hot. Then add the known flavors; onion, garlic, a bouquet with a cuisor, salt and pepper grains.
When the gash is cooked, it is cut into pieces and poured in butter to brown its fat.
One kilo of milk is cooked elsewhere and some cloves of garlic (10-12) in milk. Remove the garlic and chicken instead of 4 biscuits. This milk is passed to another pan through a sieve.
Slice the potatoes with 6 egg yolks. Add a glass of sour cream.
Put the goulash pieces in a plate, pour over the milk, and garlic you do not stick it. ”
1/2 piece gang country
1 piece of onion
7 cloves of garlic
a few parsley green yarns
1 piece of bay leaf
a little thyme
1 piece of cake
500 ml of milk
a little salt
a few pepper grains
2 pics
200 g of sour cream
3 pieces of egg yolk
40 g butter
Boil garnish, onion, 2 cloves of garlic, parsley, bay leaf, a little thyme, 1 cuisor, salt and pepper
Boil the milk with 5 cloves of garlic
Remove the garlic cloves from the milk and add the biscuits
With a mixer mix the milk and pancakes, then add 3 egg yolks and sour cream
After boiling, the gouge is ported and pulled in butter in the pan to brown
Place the goulash pieces (whole or sliced) on the plate and pour the delicate white sauce over them
As you can see, I cook half a portion of the original recipe. For this milk recipe recipe, I used the country garnish and boiled in about 2 hours. White sauce has a sweet, fine taste that goes well with the gang.
My review: 4 stars (on a scale of 1-5 stars)
