Beef Rib and Vegetable Stew

Beef Rib and Vegetable Stew

Ingredients:

500-600 g smoked pork ribs
1 eggplant 300 g
1 zucchini weighing 300 g
150 g of green beans
400-500 g of potatoes
2 medium-sized bulbs
2 medium carrots
2 garlic cloves
1 tbsp. tablespoon butter
2 tbsp. tablespoons vegetable oil
1 tsp. Hops-suneli
a small bunch of parsley and dill
salt pepper

Preparation:

At the bottom of the cauldron, pour a little oil, put chopped onions and carrots. Ribs cut into 2-3 pieces (which is optional, but it is more convenient for cooking) and also send in a cauldron.
The next vegetables. Washed, cleaned and cut potatoes, eggplant, zucchini. Together with green beans is loaded into the cauldron. Pour-third of a glass of water, sprinkle with seasoning suneli hops (suitable as Provencal, Italian herbs, etc.), a couple of pinches of salt, pepper. The next vegetables. Washed, cleaned and cut potatoes, eggplant, zucchini. Together with green beans is loaded into the cauldron. Pour-third of a glass of water, sprinkle with seasoning suneli hops (suitable as Provencal, Italian herbs, etc.), a couple of pinches of salt, pepper.
After boiling cauldron close the lid and put on a small fire, which will provide a quiet boil. Simmer about 25 minutes, until cooked potatoes. Toward the end of salt to taste, pepper. Add the butter, chopped herbs, crushed garlic cloves with a knife. Turn off the fire, put on the lid of the cauldron folded towel, leave for 10 minutes. After that we can serve the stew — it turned out fragrant, with a rich vkusom.Posle boiling cauldron close the lid and put on a small fire, which will provide a quiet boil. Simmer about 25 minutes, until cooked potatoes. Toward the end of salt to taste, pepper. Add the butter, chopped herbs, crushed garlic cloves with a knife. Turn off the fire, put on the lid of the cauldron folded towel, leave for 10 minutes. After that we can serve the stew — it turned out fragrant, with a rich flavor.

Beef Rib and Vegetable Stew

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