About this recipe: This is a delicious, fairly pungent, meat sauce originating from East Europe. We prefer a looser version from the traditional, as a scrumptious filling for baked potatoes. The anchovies melt into the sauce giving it a wonderful depth of flavour. Serve with gherkins, beetroot, crème fraiche or soured cream. A glass of full-bodied red goes really well with this.
- Rated on - 22 Nov 2015