Loin stew

Name: loin stew
Total time: 25 min
Yield: 6
Ingredients: 2 tablespoon sunflower oil; 75 gram butter; 1 kilogram ham; 1 kilogram skimmed bovine rag; 2 onion; 1 winter carrot; 5 stem celery; 400 milliliters Meat bouillon; 400 milliliters meat fond; 2 teaspoon paprika; 1 tablespoon fresh thyme; 1 teaspoon dried thyme; 2 laurel leaf; 2 tablespoon mustard; 1 bottle dark beer; 2 tablespoon honey; 1 tablespoon cornstarch; 1 tablespoon flour; 200 milliliters cooking cream; 2 tablespoon fresh parsley; 2 tablespoon frozen parsley

Ingredients

2 tablespoon sunflower oil
75 gram butter
1 kilogram ham
1 kilogram skimmed bovine rag
2 onion
1 winter carrot
5 stem celery
400 milliliters Meat bouillon
400 milliliters meat fond
2 teaspoon paprika
1 tablespoon fresh thyme

1 teaspoon dried thyme
2 laurel leaf
2 tablespoon mustard
1 bottle dark beer
2 tablespoon honey
1 tablespoon cornstarch
1 tablespoon flour
200 milliliters cooking cream
2 tablespoon fresh parsley
2 tablespoon frozen parsley

Directions

Heat the oil and butter in a frying pan and fry the meat around brown in 5 minutes.
Add the onions, carrot and celery and fry them.
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.
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.
Sprinkle the dish with parsley. Tasty with boiled potatoes or coarse brown bread.