Ingrédients :
500 g de bœuf (rumsteck ou filet)
1 oignon, finement haché
2 gousses d’ail, hachées
200 g de champignons de Paris, tranchés
1 cuillère à soupe de farine
250 ml de bouillon de bœuf
150 ml de crème fraîche
2 cuillères à soupe de moutarde de Dijon
1 cuillère à soupe de beurre
1 cuillère à soupe d’huile d’olive
Sel et poivre au goût
Persil frais haché pour garnir
Instructions :
Advertisement:
Thanks for your SHARES!
Trick to defrost a freezer: the ice will disappear without unplugging it
Propagating Rose Cuttings Using the Potato Method Made Easy
The best soil for orchids has been revealed, perhaps you were always wrong: which one is it
Fans left in shock at singer’s new look during recent concert
These are eaten and I get a crumb; they never survive a minute out of the oven.
Strawberry Punch
