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SKAAPSKENKELPOTJIE

  • Gert Peens
  • Aug 4, 2015
  • 1 min read

100ml olie

2kg skaapskenkels

'n halwe groen soetrissie, gekap

1 groot ui, gekap

2 knoffelhuisies, gekneus

6 swoerdlose spekrepe, gekap

2 middelslag tamaties, gekap

2 biefekstrakblokkies

sout en swartpeper na smaak

250 ml witwyn

250ml kookwater

5 wortels, geskil, in skywe gesny

12 klein aartappeltjies, gewas

5 murgpampoentjies, in skywe

400g sampioene.

Verhit olie en braai vleis tot bruin. (Hoe bruiner die vleis gebraai word, hoe bruiner en ryker sal die sous wees.) Voeg die groenrissie, ui, knoffel en spek by en braai tot begin verbruin. Voeg tamaties by en roerbraai vir 5 minute. Voeg biefekstrak, geurmiddels, witwyn en kookwater by en prut vir 'n uur. Voeg wortels en aartappels by en laat vir 20 minute prut. Voeg laastens die murgpampoentjies en sampioene by en laat vir 15 minute prut. Vul vloeistof aan, indien nodig.

 
 
 

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