- I-Beef - 600 Grams
- Ioli ehlaza - 40 Milliliters
- I-1/2 ithisipuni yomhlaba
- Cream Cour - 250 Grams
- I-Parsley - 20 Grams
- Ukuguqa - izicathulo ezimbini
- Dill - 20 Grams
- Umgubo wengqolowa - iGramu ezingama-30
- ITyuwa - 1/2 ithisipuni
1. Okokuqala, inyama yenkomo (ifowin, i-rump, i-fillet edge) kufuneka ihlanjwe kakuhle kwaye ihlambuluke. Emva koko inyama iyahlulwa ibe ngamaqatha ama-1.5-2 cm ubukhulu, kwaye kuyimfuneko ukuyinqumla kwiibhande. Emva kwezi ziqwenga zibethelwa kwi-0.5-1 centimeter kwaye zigawulwe. 2. I-anyanisi kufuneka inqunywe ngamacandi ehafu. Emva koko, kwi-pan yokucima, siyatshisa ioli, siphonsa i-anyanisi, kwaye ude uze uguquke. 3. Xa i-anyanisi isilungile, songeza inyama kuyo. I-pre-inyama kufuneka ibe yi-peppered kwaye ingene. Ukukhawuleza kuyimfuneko malunga nemizuzu emi-5-6, ngomlilo oqinileyo, kwaye njalo uvuselele. 4. Emva kokuba inyama idikiwe, kuyimfuneko ukuthulula umgubo. Yonke into ixutywe ngokucokisekileyo kwaye idikiwe enye imizuzu 2-3. 5. Into elandelayo esenzayo yongeza ukhilimu omuncu kwenyama. Gxuma, kwaye sivumele isitya sethu sibe ipake encinane. Bese uyiphendule kwaye uyibeke kwisitya.
IiNkonzo: 4