FODULA
Materials
4 Small Rye Bread
600 grams of cubed beef
2 Soup Spoon Butter
1 onion
1 Tea Cup Peas
1 Carrot
1 Tomato
A Pinch of Fennel
A Pinch of Anise
Sufficient Hot Water
1 Cup Sage
Salt
Preparation of
1-Put half the butter in a saucepan and fry the chopped onion until it turns color.5 min
2-Add the meat on it. Fry until it drains the water and absorbs again. 20 minutes
3-Add the peas, diced carrots and tomatoes to the pan. After adding fennel, anise and salt, add enough hot water to cover it. Check the water and cook until the meat is soft and remove from the heat. 15 minutes
4-Cut the rye bread in the form of a lid. Take them out, divide the meaty mortar and place on a baking tray.
5-Melt the remaining butter in a small pan, add sage tea, stir and remove from the heat and pour over the breads. Cook in a preheated 200 degree oven for 5 minutes and serve. Bon Appetit!
The most important feature of the meal is that it is made with beef and rye bread.
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