Beef stew Hungary though other ingredients cooking spices but rather like lagu Vietnam. Beef stew Hungarian has taste typical fragrant of wine, curry leaves smell, thanks greasy cream, well worth a try for a cold rainy day.
Material
350g beef
4 tomato + 2 teaspoon tomato puree (tomato concentrate in a tube)
1 onion
2 tablespoons beef bouillon
1/2 teaspoon paprika (1 kind of paprika, otherwise they should be replaced by paprika no seeds of Vietnam also)
1 sweet potato (or potatoes)
2 carrots
50g bean
1 pinch of curry leaves (bay leaf)
3 tablespoons red wine
1 teaspoon heavy cream (optional)
1 large clove garlic
20g butter
Making
- Beef washed, dried, cut into cubes bigger one little thumb.
- Peel tomatoes, cut into gores. Onions shredded. Peel & cut cell carrots and sweet potatoes.
- Put 1 pot or deep non-stick pan, give butter into heating melted then add onion fried soft steam. Give more cow to fry until nearly nine.
- Give paprika paprika into, stir.
- Cook for a few minutes, then give beef bouillon.
- Stir and give chopped tomatoes and tomato puree into the zone, filling water flooded meat, boil.
- Boiling water, give curry leaves and red wine into, transfer the entire mixture through a slow cooker (slow cooker) if available, otherwise heat on medium heat until soft tasty ingredients. Use slow cooker for about 4-5 hours, this time very tender beef, simmered, also very tasty broth and tasty.
- Switch pot, put on a stove, for all the remaining ingredients include carrots, sweet potatoes, beans, cook for 30 minutes until carrots and sweet potatoes cooked smooth but not crushed.
- Beef goulash can eat with rice or bread, very tasty and suitable for rainy days, then, to add cream on face one little, sprinkle with parsley leaves up, mix, delicious indescribable.
Good luck to you!
Refer: bepgiadinh
0 comments :
Post a Comment