Ingredients
600 g carp
1 cup (200 ml) red wine
1 tbsp (10 ml) sunflower oil
30 g butter
2 tbsp (20 g) flour
3 onions
100 g mushrooms
garlic
parsley
pepper
salt
Method
Cooking wine , the butter, the flour, the oil, chopped mushrooms, onion, garlic, parsley, pepper and salt to taste. Add sliced portions carp and boil on low heat until soft. The juice should not be rare. Given that remained rare, you need to boil a little while poizpari.
Containers:
Difficulty
Easy
Tested
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