- Man kayan lambu - 30 milliliters
- Veal - 600 Grams
- Seleri - 4 guda
- Albasa - 2 Pieces
- Pepper da gishiri - - Don dandana
- Tafarnuwa - 2 Hutu
- Quince - 2 guda
- Sweet barkono - 2 guda
1. Mun shirya kullun: muna tsabtace shi daga fim, wanke shi kuma a yanka shi a kananan ƙananan. Bugu da ƙari, yankakken nama wanke, dried, kuma a cikin gurasar frying mai sauƙi gishiri (nama zai sami kwasfa mai laushi, da kuma yalwar da ke ciki). Mun tsaftace da kuma ƙare yankakken albasa. 2. Yanke cikin guda hudu gogoshara ko barkono mai dadi, (dole ne su kasance ja). An cire sashe da kuma tsaba, kuma an yanke su cikin gajere. 3. Yanke gurasar zuwa kashi hudu, cire sassan da kuma tsaba, yanke su a cikin sakonni. A cikin salatin gine-ginen an yanka a gefen, na bakin ciki. 4. Yi wanka da kuma kara ƙanshi na seleri, ƙara tafarnuwa ta shige ta cikin tafarnuwa, ko za ku iya share shi kawai. 5. Bari mu adana albasa, ƙara nama mai gishiri, ƙara ruwa ko ruwan inabi mai inganci da minti arba'in tare da rufe murfin, rufa a kan karamin wuta. Don juiciness na nama, za'a iya ƙara ruwa, idan ya cancanta. Bayan ƙara barkono da quince, stew na wani minti goma. Pepper, gishiri, tafarnuwa da ganye an kara da su a ƙarshen. Muna ba da nama kadan danniya.
Ayyuka: 4