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Beef stew can be served simple or alongside a pureed garnish.
700 g veal pulp
2 pieces celery
500 g of red salt
2 medium onions
2-3 young carrots
30 ml sunflower oil
Method of preparation
Clean the onion, then cut it into slivers and place it in the hot oil.
Cut the meat into cubes and add it over the onion. Allow it to soak in its own juice, but be careful to add a spoonful of boiled water from time to time.
Clean celery and carrots and cut into slices, then boil them with meat. Allow the food to boil over low heat, and at the end add the peeled tomatoes, cut into cubes. Match with salt and pepper and cook stew for up to 30 minutes.
The type of kitchen
Tags Main type