In a soté of frying the oil and chatta puts on it and lets it fry without browning; Entrecots are passed by flour and fry with the chattage and put on mushrooms, port and Spanish sauce.
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| Ingredients to make Galician ternera entrecot with Galicia potatoes: |
| (4 people) :: salt pepper 24 potatoes Typeos fries 25gr flina 100ml. Virgin olive oil 250ml NATA liquid 1 branch parsley 400gr mushrooms laminates 4 Entrecots Galician veal of 300gr 1 Copa Charlota Oporto 1 very fine minced 250ml. Spanish sauce |
Ingredients to make Galician ternera entrecot with Galicia potatoes:
2. let it cook a little and put on the cream.
3. They are taken to a source, let the sauce be reduced and it is thrown over the mushrooms.
4. They are accompanied by potatoes and chopped parsley.
