- 500 GRAM CHICKEN BREAST, cut in strips
-
100 GRAM DRIED MUSHROOMS, soaked
-
2 LEMONS, juice and rind
-
4 TBSP
CREAM
-
1 ONION, chopped
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- 1 KG BEEF FOR ROASTING
- 1 ONION, chopped
- 1 CUP VINEGAR
- 2 CARROTS, chopped
- 50 GRAM RAISINS
- 3 TBSP FLOUR
- 2 SLICES
SPICE CAKE, crumbled
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Stir fry the
onion for three minutes. Add the chicken and stir fry 5 minutes more. Add the
mushrooms and the lemon juice and rind, and salt and pepper to taste and
simmer for 5 minutes. Stir in the cream.
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Put the
vinegar, onion and carrot together and marinate the beef overnight. Add one cup
of water to the marinade and bring it to the boil, cook the beef 1 hour. Add the
raisins and the spice cake, simmer half an hour more. Dissolve the flour in a
little bit cold water, add to the beef mixture and simmer a few minutes. Take
the beef out, slice
it thinly and serve with potato puree and the remaining sauce.
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