This recipe for onbolled meat shared by Irma Padrino, is a very easy recipe and that you can also do it with the type of meat you like best. It is a minced meat in julienne, sauteed over low heat with a lot of onion, a delight that combines with any garrison. We cook?
| 🚻 2 Diners | 🕘 15m | 🍵 Principal | 🤯 Divestading |
| Ingredients to make onbolled meat: |
| 2 veal blade (chicken or pork) 2 onions 4 cloves of garlic 2 tablespoons of oil 1 pinch of salt and pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, sauteed |
Ingredients to make onbolled meat:
1. First itch all the ingredients in Juliana, both meat and onion. See a pan with oil.
2. When the oil is hot, add the meat and expect a couple of minutes to be brown. Then, incorporate all the onion, garlic and season with salt and pepper to taste. Magnet the pan over medium-low heat for about 15 minutes until the onion is completely golden.
3. This recipe for onbolled meat can be prepared with any type of meat, such as chicken or pork. It is ideal for filling a sandwich or a corn arepa. It can also be served accompanied by potato puree or white rice.
