> Hungarian Roast spice mix 40g by Kotanyi

Hungarian Roast spice mix 40g by Kotanyi

Hungarian Roast spice mix 40g by Kotanyi

Hungarian Roast spice mix 40g by Kotanyi

Meat in the oven, in a pan or grilled, the food is even tastier with Kotányi Hungarian fried spice salt. The classic spices and the green vegetable ingredients were put together in this seasoning.to get that delicious Hungarian taste.

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40 g by Kotányi

$2.25

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Hungarian Roast spice mix 40g by Kotanyi <h4 class="itemHeader"><span>Recipes</span></h4> <p><span>Hungarian pork chop with tarragon for</span><br /><span>2 people:</span><br /><span><span>2 x approx. </span><span>200 g pork leg slices, 1 EK Kotányi Hungarian fried spice salt, 2 green peppers, 2 tomatoes, 1 red onion cut into cubes, oil, 80 g </span><span>tarragon</span></span><br /><br /><span>Preparation:</span><br /><span><span>We beat the meat slices, sprinkle with Kotányi Hungarian spice salt, let it stand for a short time. </span><span>Fry the onion, add the diced peppers and tomatoes, then salt and pepper. </span><span>The meat is suddenly fried in separate hot oil on both sides, then placed in the letcho base, poured with a little water and steamed until soft. </span><span>Meanwhile, we prepare the tarragon and serve it fresh with the meat.</span></span><br /><br /><span>Tip:</span><br /><span>Serve with sour cream, making the slices of letcho spicy.</span></p>
$2.25

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Recipes

Hungarian pork chop with tarragon for
2 people:
2 x approx. 200 g pork leg slices, 1 EK Kotányi Hungarian fried spice salt, 2 green peppers, 2 tomatoes, 1 red onion cut into cubes, oil, 80 g tarragon

Preparation:
We beat the meat slices, sprinkle with Kotányi Hungarian spice salt, let it stand for a short time. Fry the onion, add the diced peppers and tomatoes, then salt and pepper. The meat is suddenly fried in separate hot oil on both sides, then placed in the letcho base, poured with a little water and steamed until soft. Meanwhile, we prepare the tarragon and serve it fresh with the meat.

Tip:
Serve with sour cream, making the slices of letcho spicy.

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