Saffron stew
Instructions
Fry the chopped onion with butter and oil, rosolarvi Turkey, salt and pepper.
Sprinkle with flour, stir, sprinkle with wine and let evaporate.
Add the hot broth in which was dissolved saffron.
Bring cooking sweet and covered container, combining, if necessary, warm broth.
Serve the stew with rice pilaf.
Ingredients and dosing for 4 persons
- 800 g of turkey stew
- 40 g of butter
- 1 onion
- 1 sachet of saffron
- 2 tablespoons of olive oil
- 1/2 cup of white wine
- 25 cl of broth
- Flour
- Pepper
- Salt
- Rice pilaf