A classic ee buug-gacmeedka Faransiiska oo dhan, Steak au Poivre waa koorsada ugu fiican ee loogu talagalay cuntada jaceylka ah.
Waxa aad u Baahantahay
- 4 1-dhumuc adag oo dhuuban
- 2 qaado oo cusbo cusbo ah
- 1/2 qaado shaashadda madow
- 1 qaado oo saliid saytuun leh
- 1/3 koob oo karbuun, jarjar
- 1/4 koob oo ah subagga, jarjar laba qaybood
- 1/2 koob Cognac
- 3/4 koob oo kareem culus
Sida loo sameeyo
- Xilliga labada dhinac ee dhadhan kasta leh milix iyo basbaas.
- Cabbirta saliidda weyn ee kuleyl aad u weyn kuleyl aad u sarreeya, ka dibna gawaarida barafka, 2 mar, 3 ilaa 4 daqiiqadood dhinac kasta.
- U diirir cuntooyinka saxda kuleylka kuleylka ah oo ku diiriya foornada 175 F.
- Ku shub dareer kasta oo ka soo baxa skillet oo hoos u dhig kuleyka ilaa dhexdhexaad.
- Kudar jarjar iyo 1 koob oo subag; Sauté 5 daqiiqo, ilaa inta la kariyey.
- Si taxadar leh ugu darso Cognac (way gubi kartaa) oo isku kari ilaa 2 ilaa 3 daqiiqo ilaa maraqa dhadhanka.
- Walaaq kareemka iyo walxaha kale ee subagga; kuleylka, kareyso si joogto ah.
- Si dhakhso ah ugu diyaargarowga bustaha.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 323 |
| Total Fat | 33 g |
| Fatuurad la ruxay | 19 g |
| Fat | 10 g |
| Kolestarool | 86 mg |
| Sodium | 1,182 mg |
| Carbohydrateska | 6 g |
| Fiber diirran | 1 g |
| Protein | 4 g |