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New peas with beef

New peas with beef


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Cut the meat into pieces and brown in oil, then add finely chopped onion, stir a little, pour water or meat broth, season with salt. Boil covered with a lid and over low heat until the meat is close. Add the peas and let them boil for another 15-20 minutes. Add the tomato paste and a teaspoon of rice flour diluted with a little water to thicken the sauce. Leave it on the fire for another 5 minutes, then (whoever wants can add sugar) add freshly chopped dill.


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Preparation time 40 minutes

Cooking time 20 minutes

Ingredients

  • 5-600 g of veal (beef) or pork
  • 180 ml of red wine
  • 200 g peas
  • 2 tablespoons oil
  • 1 large onion
  • 5 cloves garlic
  • 30 + 30 grams of butter
  • 1 teaspoon of paprika
  • 5-600 g peeled potatoes
  • marjoram, cumin, pepper, salt
  • green parsley


1. Boil the potatoes in their skins (not very hard, about 20 minutes), peel them, then cut them into cubes and put them in a pan with 30 g of butter. When they are browned, sprinkle with a mixture of cumin, marjoram, salt and pepper, mix well and leave for a few minutes in the pan.
2. While the potatoes were boiling, I washed the meat, cut it into cubes, mixed it with salt and pepper and fried it with 2-3 tablespoons of oil (being veal) in a wok (or a pan with high edges) to have room to assemble the final food in it. Pork is added to pork, especially if it has fat. Let the fire be hot, the meat must be nicely browned, we don't stifle it. After browning and lowering the sauce, I quenched with wine. When the wine dropped, I took the meat out in a bowl and covered it with a lid.
3. In the wok I put 1 tablespoon of butter with the tip, chopped onion scales and crushed garlic with the side of the knife blade. I hardened for 2-3 minutes until it became glassy, ​​then I poured 1 cup of hot water and frozen peas. They boiled for about 10 minutes. Add more water if it is dry.
4. When the liquid has dropped 3 quarters, I added the meat, 1 teaspoon of paprika (sweet or mixed with hot, as you like) and I fried them for about 2 minutes, stirring lightly and from time to time.
5. I added the french fries and at the end add the chopped parsley. I missed it, in fact I hadn't set out to pose for the blog and I decided to do it at the last minute.
Taste the food if it has enough salt. Due to the preparation method it tastes very good.
Liv (e) it!

I also recommend a recipe from a restaurant in Cluj, we really liked it: Beef cutlet with vegetable and potato sauce & gt & gt & gt recipe

Or a fast pea meal, fasting & gt & gt & gt recipe

And the wonderful French potatoes with eggs, cheese and sour cream in the oven & gt & gt & gt recipe


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& Icirc & # 539i need: 500 g fresh peas, 400 g chicken figs, 100 ml oil, 1 large onion, 1 carrot, 1 tablespoon sugar, 1 tablespoon, 1 tablespoon 259 tomato paste, 1 tablespoon dry thyme, 1 legume, salt, pepper

Prepare: Peel the onions and carrots, wash them and chop them gently, after which they are cooked in oil for 5-6 minutes, then add & icircn crati & # 539 & # 259 fic & # 259 & # 539eii de pui (sp & # 259la & # 539i & # 537i cur & # 259 & # 539a & # 539i de pieli & # 539e) & # 537i cimbrul. Fry them for 10 minutes, then put them in a saucepan with tomato paste, peas, a handful of water and water. match the taste of salt and pepper. Cover with a lid and simmer over low heat for 30 minutes. At the end, sprinkle the finely chopped mash. Storage can be done in any season, with peas in the freezer or canning. Summer, & icircns & # 259, has a special taste. If you want, you can add 1-2 cloves of garlic. The taste will be special, accentuated. Also, in the summer, fresh onions and new carrots were used. You can replace chicken liver with pork liver, only then the taste will be slightly changed.


Video: Losos a salát z červené řepy (May 2022).


Comments:

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