1 1/2 kg of bullfrog
2 soup spoons of wheat flour
salt and black pepper to taste
3 soup spoons of olive oil
1/2 cup of chopped onion
2 cups of water
1 minced garlic clove
1/2 teaspoon of oregano
4 tomatoes cut into pieces
1 1/2 kg of bullfrog
2 soup spoons of wheat flour
salt and black pepper to taste
3 soup spoons of olive oil
1/2 cup of chopped onion
2 cups of water
1 minced garlic clove
1/2 teaspoon of oregano
4 tomatoes cut into pieces
Remove the fat from the meat
Mix the flour, salt, and black pepper, and rub it all over the meat
Heat the olive oil in a pressure cooker
Brown the meat on all sides
Add the onion, water, garlic, oregano, and tomatoes
Close the pressure cooker and bring to a boil
When the valve starts to move, cook for 45 minutes to 1 hour
Let it cool for 5 minutes
Finish cooling under cold running water
Remove the meat and puree the sauce in a blender
Serve over sliced meat
Serves 5 to 6 people.
