– 200 g boneless frog meat
– 50 g of chopped garlic
– 1 medium onion, chopped
– 1 tablespoon of butter
– Salt to taste
– 50 ml of catchup
– 50 g mushroom
– 2 cream boxes
– ½ cup brandy flambé
Method of preparation:
Place the butter in the preheated skillet.
Saute garlic, onion and salt.
Colloquium has rã carne e blazes.
Add the sour cream, catchup and mushroom.
