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BurghFeeder
Loin stew
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Ingredients
Directions
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Heat the oil and butter in a frying pan and fry the meat around brown in 5 minutes.
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Add the onions, carrot and celery and fry them.
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Pour in the stock and add pepper, salt, paprika, thyme, bay leaves and mustard. When using hampen, simmer for 20 minutes, for 75 minutes at bovine.
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Add the beer and the honey and simmer for another 15 minutes. Mix the cornstarch or flour through the cream, stir the mixture through the stew and tie the sauce to a low setting.
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Sprinkle the dish with parsley. Tasty with boiled potatoes or coarse brown bread.
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15 minMain dishegg, minicrills, green asparagus tips, gelderse gammon, yoghurt mayonnaise, vinegar, leaf parsley, bunch onions, carrot salad, young leaf lettuce,potato salad with asparagus tips in ham
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30 minMain dishfloury potatoes, fresh sliced stew vegetables, half-to-half-chopped, chilled Italian spice mix, rusk, medium sized egg, coffee milk, mild olive oil,stew and thyme meatballs
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25 minSnackbutter, liquid baking product, mushroom, egg, cooking cream, coffee cream, fresh thyme, dried thyme, fresh parsley, fresh chives, Camembert, Salad Dressing, mustard, lemon juice, honey, chicory, white seedless grape,french omelette with chicory salad
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20 minMain dishmeat tomato, young vegetables cheese 50, liquid butter, couscous, frozen garden peas with carrots, vegetable burger,vegetable burger with couscous
Nutrition
460Calories
Sodium0% DV0g
Fat38% DV25g
Protein80% DV40g
Carbs5% DV16g
Fiber0% DV0g
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