Γαλλικός όρος που σημαίνει "ανάμεσα στα πλευρά" (μπριζόλα) και δηλώνει μαλακό κομμάτι βοδινού που γίνεται συνήθως στη σχάρα ή σοτέ.
[10]
[11]Links
[1] https://www.gourmed.net
[2] https://www.gourmed.net/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/glossary/antrekot-entrecote&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/adrekot.jpg?itok=rpyXVvrm&description=Αντρεκότ (entrecote)
[5] https://www.gourmed.net/user
[6] https://www.gourmed.net/glossary/antas-mpi-haamoynt-adas-bi-hamod
[7] https://www.gourmed.net/glossary/arakas
[8] https://www.gourmed.net/syntages/galaktompoyreko-lahtaristo
[9] https://www.gourmed.net/syntages/ygieines-syntages/mpakaliaros-ala-viscaina
[10] https://www.gourmed.net/syntages/eykoles-syntages/pastos-mpakaliaros-me-ntomata-kai-thymari-stin-ladokola
[11] https://www.gourmed.net/syntages/eykoles-syntages/patates-me-ayga-apo-tin-agoriani
[12] https://www.gourmed.net/syntages/htapodi-krasato-me-makaronia
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