Cut the fillet into small cubes and fry in heated clarified butter. Peel and chop the onions and garlic, add and braise until golden brown.
Then clean, rinse and chop peppers and peppers, add and braise.
Drain pineapple, mushrooms and silver onions (clean and rinse fresh mushrooms), dice pineapple. Add the prepared ingredients to the stew and fill up with chicken soup, chili sauce and wine, season to taste and simmer for 50 minutes on low heat.
Drain and finely dice the tomatoes and add them 10 minutes before the end of the cooking time. Season the stew again before serving and bring to the table with a baguette.
Per person 682 calories = 2853 joules
by Rainer Kemmler 2:2452/113.23 @ fidonet **
Tip: Always use aromatic spices to refine your dishes!
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