- Ioli yeoliva - 30 milliliters
- Ukuqubuda - i-1 piece
- I-Garlic - 1 Inyo
- Ipepper yaseBulgaria - Amacandelo e-1/2
- Ii-Champignon - 100 iigremu
- Ingulube - 750 iigremu
- Imifuno - 25 Grams
- Imifuno emifuno - 600 Milliliters
- Iwayini elibomvu - 30 milliliters
- Iinanimpe ezinamathandathu - 450 grams
- Ityuwa kunye nePepper - - Ukunambitha
1. Sika inyama yengulube zibe ngamacube. I-anyanisi ehlanjwe kakuhle. Yichitha igalikhi. I-peel le pepper, susa imbewu uze uyike. Ukushisa 1 tbsp. ioli yomnquma kwipani yokucoca ngetshani eliphakathi. Yongeza u-anyanisi oqoshiwe kunye negalikhi kwaye ujabise imizuzu 2-3 uze ube lula. 2. Yongeza i-pepper yaseBulgaria kunye nee-mushroom kwaye upheke enye imizuzu 1-2. Dlulisela kwisitya sokupheka. 3. Nciphisa ingulube ngomgubo. Indlela elula yokwenza oku kukubeka umgubo kunye nengulube kwisikhwama seplastiki kwaye ugubungele kakuhle. Ukucwilisa esinye isipuni. ibhotela kwi skillet uze ungeze ingulube. Fry ingulube ide idibanise. 4. Hlanganisa iinanphaphu kwipani yokucoca kwaye uvuselele kakuhle. Dlulisa umhluzi, iwayini elibomvu kunye nexesha, udibanise kakuhle uze ufike esibilweni. Hambisa kwisitya sokubhaka. 5. Gubungela isitya sokupheka kwaye upheke kwi-ovini ngokushisa okuphantsi kweeyure ezingama-4-3, ukuphazamisa ngezinye izihlandlo. Sebenza etafile kunye nokuhlobisa amazambane atsha, amazambane ahlambulukileyo okanye imifuno.
IiNkonzo: 6