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Brigand’s Pot
Monday 13 April 2009 | 835 views | 0 comments Zoom in | Zoom out | Add to Lightbox | Print page | Send to friend | Rss
Let's cook with Peter Justin Topolsky!
INGREDIENTS:
Pork tenderloin 75 g
Beef sirloin 75 g
Chicken livers 50 g
Bacon 50 g
Fresh champignons 30 g
Onion 30 g
Mustard 15 g
Steak pepper 2 g
Salt 2 g
Worcester sauce 1 teaspoon
Oil 100 ml
Method:
Heat oil in a frying pan, add bacon and fry for a short time. Cut beef and pork
into large dice, add salt, steak pepper, mustard and Worcester sauce and add all
to the bacon. Fry it for about three minutes. Add chicken livers, quartered
fresh champignons and sliced onion. Cook for 5–6 minutes and serve with
roasted potatoes.
By Peter Justin Topolský
Photo: SK Magazine
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