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BIEFSTUK EN NIERTJIE VULSEL

  • Corne Liebenberg
  • Jul 16, 2015
  • 1 min read

1 groot ui

4 knoffelhuisies

400 g niertjies – in blokkies gesny en in meel gerol

400 g biefstuk – in blokkies gesny en in meel gerol

1 groot gerasperde aartappel

1 pakkie tamatiepasta

Worchestersous

Sout en swartpeper na smaak

1 teelepel suiker

Soteer die ui en knoffel in ‘n bietjie olyfolie in ‘n pan Braai die niertjies en biefstuk mooi bruin in olyfolie. Voeg die vleis, uie en knoffel in ‘n stoompot en stoom vir 20 minute Maak die stoompot oop, voeg die aartappel en geurmiddels by

Reduseer die vloeistof tot die mengsel dik genoeg is vir ‘n vulsel

BRON- Corne Liebenberg

 
 
 

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