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Karen Bushman
Dutch stew with capuchin, kale and bokbier
Stew with kale, capuchin and Autumn buck.
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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.
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Heat a skillet without oil or butter and fry the bacon strips for 3 minutes.
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Add the balls and bake brown in 5 min.
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Add the tomato puree and curry and cook for 1 min.
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Meanwhile, let the onions and capuchins drain.
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Add the onions, capuchins, white beans in tomato sauce, string beans, kale and the beer.
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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.
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Serve the rest of the beer.
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Nutrition
585Calories
Sodium0% DV1.525mg
Fat46% DV30g
Protein80% DV40g
Carbs10% DV31g
Fiber48% DV12g
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