Sote

Whoever says that peppers, veal, mustard, sour cream, tomato, etc. do not go well, let them try it and they will see that the taste is fantastic. I managed to paint now and I hope you really enjoy it now

Preparation steps

Cut the onion into slices and fry until softened in preheated oil
Cut larger fresh red peppers into sticks (noodles) and fry in onion until soft
Add the veal previously cut into sticks and fry until half done
Add a teaspoon of mustard, stir for a few seconds
Add the champignons previously cut into strips. When the mushrooms lose their liquid, add the peeled and diced tomatoes. Add the first course
When all the liquid has evaporated, remove the sherpa from the heat, and add to the mixture two egg yolks and a glass of sour cream, which we have previously mixed well.
Shake the mixture in a fireproof dish, preferably earthenware, and grate Trappist cheese or cheese toaster over it, so that the entire surface is covered.
Cover and bake in a preheated oven at 250 degrees C for about 15 minutes, ie until the cheese is slightly browned
If you have little, and you take more with a spoon

Serving

If you wish, you can increase the supplements in quantity depending on what you like, and also on the number of people who are at lunch. Sote is a dish that can be eaten the next day.

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