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Elaine S.
Classic stew with beef rags
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Ingredients
Directions
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Peel the onions and cut into thin parts. Cut the beef into large pieces and rub them with salt, freshly ground pepper and mustard. Heat the butter in a frying pan and fry the pieces of meat around brown.
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Divide the slices of half an onion with tomato puree and bay leaves into the meat and bake for another 2 minutes. Pour the stock along the edge of the pan and roast the meat covered in a very low heat for 3 hours.
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Meanwhile, peel the carrots with a peeler and cut into slices. Peel the potatoes and cut them into pieces. Mix the potato, carrot and remaining onions in a pan. Pour 200 ml of water and add some salt. Cook the potato, carrot and onion covered in 20-25 minutes until done.
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Drain the vegetables, but collect the cooking liquid. Stamp the vegetables with the pestle into a stew. Add some of the cooking liquid and some of the beef salad gravy during the mashing process. Stir everything into a smooth stew. Serve the stew and put the beef steaks on it. Spoon some gravy.
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Nutrition
495Calories
Fat25% DV16g
Protein54% DV27g
Carbs18% DV55g
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