The innkeeper stew

The innkeeper stew | Classics supported broth

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The innkeeper stew | Classics supported broth
Votes: 1
Rating: 5
You:
Rate this recipe!
Tiskni
Pubs are going to stew. Or so it used to be, and I, that is. A hand on heart, prepare at home when stew, he is different. As in most pubs do? Certainly in the amount of play, that prepare. With portions of homemade hard to prove. But it can do it closer to or even surpass. Říká se, that should be enough onion flesh. And the meat takes time, order měkkoučké. So let him, you will not regret it.
Servings Prep Time
2 osoby 10 minutes
Cook Time
180 minutes
Servings Prep Time
2 osoby 10 minutes
Cook Time
180 minutes
The innkeeper stew | Classics supported broth
Votes: 1
Rating: 5
You:
Rate this recipe!
Tiskni
Pubs are going to stew. Or so it used to be, and I, that is. A hand on heart, prepare at home when stew, he is different. As in most pubs do? Certainly in the amount of play, that prepare. With portions of homemade hard to prove. But it can do it closer to or even surpass. Říká se, that should be enough onion flesh. And the meat takes time, order měkkoučké. So let him, you will not regret it.
Servings Prep Time
2 osoby 10 minutes
Cook Time
180 minutes
Servings Prep Time
2 osoby 10 minutes
Cook Time
180 minutes
Need:
Units: Servings: osoby
How do you:
  1. Prepare ingredients.
    Připravíme si
  2. Cut the onion into small cubes. Heat a lard over medium heat, and on it slowly cook all the onions with a pinch of salt. pretty slow, We mix and strive to achieve evenly browned onions, which has a monolithic golden or golden brown color.
    Osmahneme cibuli
  3. When the onion is ready, zaprášíme kmínem.
    Přidáme kmín
  4. Přidáme papriku.
    Přidáme papriku
  5. stir briefly, Pepper can not turn bitter.
    Rychle promícháme.
  6. Right then add to the casserole meat. Meat shortly restujeme, then a salt.
    Přidáme maso
  7. add the puree, which also zarestujeme.
    Přidáme protlak
  8. mix well.
    Promícháme.
  9. Finally, all pour hot broth. We put just enough fluids, aby bylo maso ponořené.
    Přilijeme vývar
  10. On low heat, then simmer so 2 until 3 hodiny, until meat is tender. Simmer just fine bubbles with the lid ajar. Let goulash pretty bubble. In the course as needed even complement broth, to stew meat and dry out. You can still add the bay leaf, pro chuť.
    bobkový list
  11. We can thicken with flour mixed with water and grated old CHLE. Choose proven flour. Spoon flour sufficient. Even minute simmer.
    Zahustíme
  12. Necháme dojít.
    necháme dojít
  13. Serve with dumplings and even to taste with onion rings.
    Podáváme