Filter
Reset
Sort ByRelevance
IzzysMama
Hachee of beef rags and dark beer
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Sprinkle the meat with salt and pepper. Heat the butter and oil in a large frying pan and brown the meat around it.
-
Remove the meat from the pan and fry the onions for at least 5 minutes at a low setting in the shortening. Add the cloves and bay leaf and fry for a few more minutes.
-
Put the meat back in the pan and pour the beer slowly. Add the bouillon tablet and a cup of water and bring to the boil at medium height. Place the lid on the pan after a few minutes and simmer for about 3 hours at a low setting. Remove the cloves and bay leaves.
-
If the meat is cooked, you can still tie the sauce with a tie, blocks of cold butter or a few minutes without lid to reduce. Serve with mashed potatoes or rice.
-
20 minMain dishpuff pastry, feta, Red pepper, pine nuts, olive oil, Red wine vinegar, lamb's lettuce,puff pastry tart with feta and paprika
-
20 minMain dishwhite onions, garlic, traditional olive oil, ground cumin, sambal manis, chilled pumpkin pieces, water, lentils in pot, feta, fresh chives,pumpkin soup with lentils, feta and crusty bread
-
20 minMain dishTarly, onion, garlic, tofu natural, olive oil, Italian vegetable mix, tomato cubes, black olives,vegetable dish with tofu
-
35 minMain dishpeanut oil, liquid baking product, sticking potato, flour, curry powder, chicken breast, Broccoli, yogurt, lemon juice, lemon zest, ginger shavings in syrup, ginger powder (djahé), mayonnaise,chicken fingers with baked potatoes and lemon sauce
Nutrition
450Calories
Sodium0% DV0g
Fat35% DV23g
Protein76% DV38g
Carbs5% DV15g
Fiber0% DV0g
Loved it