Recipes with Chicken-or kalveouillon

Pork Tenderloin and ragout of potatoes and red onions

Free the evt. the flesh of the tendons. Cut it to four-six steaks. Warm a little olive oil in a frying pan and fry the meat 5-6 minutes. Take the meat from and let it rest 5 minutes warm. Meanwhile, cut the potatoes into slices and rødløget Chop fine from head