Filter
Reset
Sort ByRelevance
Karen Bushman
Dutch stew with capuchin, kale and bokbier
Stew with kale, capuchin and Autumn buck.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
- 400 g half to half chopped
- 100 g low fat smoked bacon strips
- 2 el tomato paste
- El curry powder
- 320 g onions
- 330 g young capuchins in pot
- 360 g White beans in tomato sauce
- 200 g fresh sliced string beans
- 300 g cut kale
- 150 ml Grolsch Rich Autumn buck
- 100 g ground mature cheese 30
- 150 ml autumn buck beer
Kitchen Stuff
Directions
-
With balls of hands, turn balls the size of a walnut of the minced meat.
-
Heat a skillet without oil or butter and fry the bacon strips for 3 minutes.
-
Add the balls and bake brown in 5 min.
-
Add the tomato puree and curry and cook for 1 min.
-
Meanwhile, let the onions and capuchins drain.
-
Add the onions, capuchins, white beans in tomato sauce, string beans, kale and the beer.
-
Bring everything to the boil, put the lid on the pan and let it simmer for 10 minutes on low heat. Spread over 4 deep plates and sprinkle with the cheese.
-
Serve the rest of the beer.
Blogs that might be interesting
-
30 minMain disholive oil, sweet potato, garlic, curry powder, chilli pepper flakes, sauerkraut, vegetable stock, White bread, cooking cream, parsley,spicy sourdough soup with deep-fried breadcrumbs
-
30 minMain dishRed pepper, mushrooms, veal schnitzel, (olive oil, tomato-pepper potato slices, friséesla, fresh Thousand dressing, garlic sauce,veal schnitzel skewer with potato slices
-
16 minMain dishfresh herb butter with garlic, baking potatoes, fresh sage leaf, rib chop, chicory, cut red cabbage, generous raisins, sladressing caesar,pork chop, potatoes and redcurrant raisin salad
-
30 minMain dishceleriac, fresh Italian spice mix, grated Grana Padano, rusk, garlic, freshly ground black pepper, egg, tenderloin, olive oil,pork tenderloin with cheese-herb panade and celeriac paste
Nutrition
585Calories
Sodium0% DV1.525mg
Fat46% DV30g
Protein80% DV40g
Carbs10% DV31g
Fiber48% DV12g
Loved it