56. Hungarian pepper sauce
Ingredients::
Fresh peppers: 1350g, Canned peppers: 1340g, Sunflower oil: 100g, Tomato paste: 20g, Red pepper: 10g, Onion: 240g, Sugar: 5g, Flour: 20g, Parsley: 14g, Smoked brisket (bacon): 104g, Broth (rec. No. 2): 400g, Salt: 10g, Black pepper: 1.5g
Instructions:
Finely chopped onion is sautéed in oil until soft. Tomato paste is added and lightly fried, then cleaned sliced peppers are sautéed until half-soft. Flour and red pepper are added. Fried for a few more minutes, poured with a little broth, and simmered with diced warmed smoked brisket. Towards the end, seasoned with sugar and pepper, and sprinkled with chopped parsley after removal from heat. Poured over chicken, medallions, etc.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Пресни пиперки | 1350.00 | 1012.00 |
| Стерилизирани пиперки | 1340.00 | 804.00 |
| Sunflower oil | 100.00 | 100.00 |
| Доматено пюре | 20.00 | 20.00 |
| Червен пипер | 10.00 | 10.00 |
| Onion | 240.00 | 202.00 |
| Sugar | 5.00 | 5.00 |
| Flour | 20.00 | 20.00 |
| Parsley | 14.00 | 10.00 |
| Пушени гърди (сланина) | 104.00 | 100.00 |
| Бульон (рец. № 2) | 400.00 | 400.00 |
| Salt | 10.00 | 10.00 |
| Black pepper | 1.50 | 1.50 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:19.9 , Fats:195.6, Carbohydrates:82, Energy value:2237 kcal
Chemical composition per serving (in grams): Proteins:19.9 , Fats:195.6, Carbohydrates:82, Energy value:2237 kcal