Grouse, stewed in Hungarian





melted butter – 3 tbsp. spoon
pepper red and green -. 2 pcs
onions – 2 heads
grouse – 1 pc.
water – 6 tablespoons. spoonfuls of
sour cream – 125 g of
ground red pepper -. 1 teaspoon


Cooking method:

1. grouse carcass rinse thoroughly inside and out, and pat dry to cut into 8 portions.
2. Cut the onion into small cubes. Pepper cut in half, remove the stalk, seeds and interior partitions. Halved peppers, rinse, pat dry and cut into strips 3 cm wide.

3. In a pot or a deep frying pan, heat the ghee and stir fry the onion in it until transparent.

4. Add the pieces of birds and fry them a few minutes.

5. Add the pepper, water and simmer, covered over low heat, stirring occasionally, until tender.

6. Sour cream mixed with salt and pepper, pour into the pot, stir and immediately remove from heat. Allow the dish to stand 5 minutes under the lid.

7. When a lay grouse with pepper and sauce on a plate, sprinkle with chopped parsley. For garnish you can submit a crumbly boiled rice.

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