AFRICAN BEEF STEW
Afrikansk biffgryta
2 carrots
1 to 2 garlic cloves
3 tablespoons butter or margarine
(preferably peanut butter)
½ tablespoon tomato paste
1 bay leaf
ground cloves
ground ginger
cayenne
salt, white pepper
1 tablespoon fresh lemon juice or vinegar
1 ¾ to 2½ cups bouillon
1 tablespoon butter or margarine
(preferably peanut butter)
2 to 3 tablespoons flour
Finely dice the meat. Peel and dice the onions, slice the carrots and crush the garlic. Heat up the fat and sautée meat and vegetables well while stirring for a few minutes. Add tomato purée, spices, lemon juice or vinegar and bouillon. Cover and boil until tender.
Afrikansk biffgryta
Serves 4
1 1/3 lbs boneless beef, e.g. thick flank
2 large onions1 1/3 lbs boneless beef, e.g. thick flank
2 carrots
1 to 2 garlic cloves
3 tablespoons butter or margarine
(preferably peanut butter)
½ tablespoon tomato paste
1 bay leaf
ground cloves
ground ginger
cayenne
salt, white pepper
1 tablespoon fresh lemon juice or vinegar
1 ¾ to 2½ cups bouillon
1 tablespoon butter or margarine
(preferably peanut butter)
2 to 3 tablespoons flour
Finely dice the meat. Peel and dice the onions, slice the carrots and crush the garlic. Heat up the fat and sautée meat and vegetables well while stirring for a few minutes. Add tomato purée, spices, lemon juice or vinegar and bouillon. Cover and boil until tender.
Mix peanut butter and flour and stir this into the
pot. Boil for another couple of minutes and flavour well to taste. Serve with
boiled or mashed potatoes.
You can make a chicken casserole like this as well.
Enjoy!
Bella
No comments:
Post a Comment