BEEF STEW WITH TAGLIATELLE
Oxköttgryta med bandspaghetti
1 ¾ cups water
3 carrots
½ small celery root (celeriac)
2 bell peppers
a bouquet of fresh herbs containing
leek, marjoram, thyme and parsley
salt, white pepper
5 oz tagliatelle
1 bunch parsley
Trim and cut the meat in rather large dice. Melt half of the fat in a frying pan and fry the meat until golden, but not brown. Transfer to a pot, add the fresh herbs tied up in a bouquet, and some water and boil on low heat, covered, for about 30 minutes.
Oxköttgryta med bandspaghetti
4 servings
1 lb prime rib
2 tablespoons butter or margarine1 ¾ cups water
3 carrots
½ small celery root (celeriac)
2 bell peppers
a bouquet of fresh herbs containing
leek, marjoram, thyme and parsley
salt, white pepper
5 oz tagliatelle
1 bunch parsley
Trim and cut the meat in rather large dice. Melt half of the fat in a frying pan and fry the meat until golden, but not brown. Transfer to a pot, add the fresh herbs tied up in a bouquet, and some water and boil on low heat, covered, for about 30 minutes.
Trim and cut the vegetables in pieces. Sautée them
in the remaining fat, whisk out the pan with some water and pour everything in
the pot with the meat. Flavour with salt and pepper to taste, take up the fresh
herbs and continue boiling until the meat is almost tender.
Add the tagliatelle and boil for another 15 minutes
or so. Sprinkle generously with chopped parsley over the dish when serving.
Enjoy!
Bella
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