18 June, 2011

Hungarian nooses

Hungarian nooses
Evaluation:

Rating: Products: 800 g. Bonfile 2 heads chromide onions 2 teaspoons red pepper Salt Flour 1 / 2 teaspoon broth Fat frying Method of preparation: Peeled meat is chopped and sliced ​​into nuts which are sliced and fry in very hot fat until light brown. Fry in the same fat
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