on a skewer and roast leisurely in olive oil. Blanch cauliflower florets in clear soup, stir in couscous and swell with a flake of butter.
Soak autumn trumpets in sherry for 5 minutes. Next, drain the sherry into a saucepan and make with red wine. Rinse the autumn trumpets again, cut into narrow strips, add to the sherry sauce form and make a few min. Bind with a little cornstarch, season and refine with fresh herbs.
Bring the beef and bell pepper skewer to the table with the couscous and the autumn trumpet sauce.
France.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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