Baked sternum - Ivana Pešić
Baked sternum - simple and quick preparation of pork kremanadli!
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Baked sternum - Ivana Pešić
- 4 pork loins
- 2 onions
- 2 sargareps
- 200 g of mushrooms
- 3 spoons of ground paprika
- 5 tablespoons of flour
- 3 spoons of dry herbal spice
- 2 spoons of tomato sauce
- landing
- so
- beaver
- Mix flour, dry herb seasoning, allspice, salt and pepper
- roll in a mixture of flour and spices and fry on a heated stove
- oil. Separately sauté finely chopped onion, add sorghum and
- mushrooms. When the vegetables are mixed, add the tomato sauce mixed with a little water. Arrange the chicken breasts in an ovenproof dish, pour over the vegetables, pour 200 ml of warm wax and bake for 90 minutes at 180 degrees.
