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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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40 minMain dishgarlic, onion, leeks, tomato, medium oranges, traditional olive oil, tomato paste, fish fond, fish bouillon tablet, dried laurel leaves, fresh thyme, saffron, fresh cod fillet, fresh redfish fillet, Pernod, chilled seafood,bouillabaisse (fish soup)
Nutrition
460Calories
Sodium0% DV0g
Fat38% DV25g
Protein80% DV40g
Carbs5% DV16g
Fiber0% DV0g
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