Beef stew – a plate of hot broth or soup always pleases 🙂
Javorka Filipović, Kitchen Magic blog
Lamb stew - Javorka Filipović - Recipes and Cookbook online
Beef stew - a plate of hot stew or soup always pleases 🙂
- 300 g of beef
- 1 piece of onion
- landing
- 1 piece of carrot (larger)
- 1 piece of parsley root
- 1 piece of parsnip
- 2 pieces of potato (smaller)
- 1,5 liters of water
- so
- beaver
- spice
- 2 tablespoons flour
- Fry finely chopped onion in oil, add finely chopped meat and fry everything together until the meat changes color.
- Pour water, add finely chopped vegetables, a little salt and a few grains of pepper.
- Cook on low heat for 1-1,5 hours or until the meat is tender. Peel and finely chop the potatoes, put them in the broth and cook until soft.
- When the potatoes are soft, the soup is ready and you only need to thicken it a little with flour.
- Mix the flour with a little water and add to the broth, season with herbs to taste and leave for another 10 minutes to cook.
- You can season the soup with beaten egg yolk and sour cream, and serve it with lemon, which gives the soup a special taste.
Your household will be satisfied and beg for more. If the meat is younger, i.e. veal, shorten the cooking time to 1 hour.
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