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WILDSVLEIS-EN-UIE-KASSEROL

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

800g wildsblad, in blokkies gesny 50g botter

3 groot uie, gekap 50g meelblom

750 ml beesvleisaftreksel 1 lourierblaar

4 swartpeperkorrels 2 naeltjies

500g piekeluitjies 50ml asyn

sojasous suiker

Verbruin vleis in botter. Skep vleis met 'n gaatjieslepel uit. Braai uie in botter tot goudbruin. Verwyder van hitte. Roer meel in en voeg aftreksel, lourierblaar, peperkorrels en naeltjies by. Skep vleis weer terug en prut 23 uur lank tot sag. Voeg uitjies sowat 'n halfuur voor opdiening by en prut saam met die vleis. Geur met asyn, sojasous en 'n knippie suiker. Sit voor saam met fyn of gekookte aartappels en 'n groen groente of rooikool.

 
 
 

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