- Gumen fillet - 4 guda
- Red Bulgarian barkono - 4 guda
- Luka - 2 guda
- Chicken Broth - 150 Milliliters
- Tafarnuwa - 2 Hutu
- Wines na jan ko farar - gilashin 1
- Kirim mai tsami - 150 Milliliters
- Yoghurt - 3 st. spoons
- Butter ko margarine - 25 Grams
- Paprika - 1 Art. a spoonful
- Man zaitun ko kayan lambu - 2 Art. spoons
- Salt da barkono - - Don dandana
1. Yanke kajin cikin cubes centimetric. Cire tsakiyar da tsaba daga barkono Bulgarian kuma kada ku yanke bakin ciki. Finely sara da albasarta. Cire gobe ko murkushe tafarnuwa. Narke man shanu cikin frying kwanon rufi a matsanancin zafi kuma ƙara adadin kaza. Cook na tsawon minti 7 zuwa 10 har zuwa kaza kaza. Juya kajin don haka ya fisshed daga kowane bangare. Ƙara albasa da dafa don karin minti 5, sau da yawa juyawa. 2. Add broth, ruwan inabi, tafarnuwa da barkono barkono, kakar tare da gishiri da barkono. Ƙara wuta zuwa matsakaicin kuma bada izinin cakuda don simmer na 30 seconds, sa'an nan kuma karkatar da gas zuwa m. Rufe kwanon rufi tare da murfi kuma ba da izinin yin zafi kan zafi kadan tsawon minti 30. 3. Yayin da kaza ke shiryawa, hada kirim mai tsami, yogurt da paprika a cikin kwano. Ƙara kirim mai tsami, yogurt da paprika a cikin kwanon frying. Kada ku ƙara gas, saboda in ba haka ba yogurt da kirim mai tsami za su rage ba. Bada izinin simmer na minti 5. 4. Yi aiki a kan faranti na warmed. Ado da shinkafa ko kayan lambu.
Ayyuka: 4