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Vinen kebap (Wine kebap)

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Ingredients:
Schermata 2016-05-24 alle 00.05.05

800 gr. Beef shin (braising or chuck steak) cut into byte size cubes
3 tablespoons finely chopped onions
1 carrot
1 tablespoon flour
200 ml of red wine
2 cups beaf stock (or homemade vegetable stock)
2 bay leaf
¼ tablespoon ground mix of peppers
Sweet paprika
Parsley
Sault

Directions:

In a saucepan heat the vegetable oil. Meanwhile pat dry and flavor with some salt and ground peppers. Cut the meat in a bite sized cubs and seal the meat in the hot saucepan. It will need 10 minutes browning (stirring from time to time), so whole the cubes are well sealed from all sides. When the mean cubes are sealed add chopped onions and roughly grated carrot. Give the mixture a nice stir, reduce the heat and cover for 5-10 minutes. Pour the hot stock enough to cover the meat. Add the bay leaves, a small pinch of salt and sweet paprika and leave to simmer on low for at least 40 minutes. When the meat is done, uncover the saucepan and allow the remaining water to evaporate. Meantime blend together wine and flour until it becomes a smooth pinkish liquid. The sauce in the saucepan should be clear and mostly oil when adding the flour mix. Leave to simmer for more 10 minutes. Serve hot, sprinkled with roughly chopped parsley over rice and tomato mash

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