8 cloves garlic, crushed
1 large onion, sliced
1 large (300 grams) carrot, sliced
2 medium (350 grams) potatoes, sliced
1 medium (300 grams) singkamas, cut into cubes
8 - 10 Mushrooms, sliced
1 laurel leaf
1 large (100 grams) red bell pepper, cut into squares
2 cans (227 grams) tomato sauce
3 cans (140 grams) vienna sausage, drained and sliced
2 tbsp. margarine
1/4 cup flour
1/2 cup evaporated milk combined with 1/2 cup water
White sauce: melt margarine. Add flour while stirring. Remove from heat.
Add milk gradually while stirring. Cook over low heat for 5 minutes or
until thick. Set aside.
Saute garlic, onion and vegetables except bell pepper. Add 1-1/4 cups
water, 1 3/4 tsp. iodized salt, 1/4 tsp.
pepper, 1 tbsp. sugar and laurel leaf. Cook for 10 minutes.
Add tomato sauce, bell pepper and vienna sausage.
Cook for another 10 minutes. Add white sauce.
Allow to simmer.
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