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Philosopher (stew under puree pastry)
Philosopher (stew under puree pastry)
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Ingredients
Directions
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Preheat the oven to 140 ° C.
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Cut the meat into 3 cm pieces and sprinkle with salt and pepper. Cut the onions into half rings.
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Heat the butter in an ovenproof frying pan and fry the meat in 3 min. On medium heat around brown. Remove from the pan and keep separate on a plate.
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Fry the onion for 6 minutes in the remaining shortening. Add the flour and fry for 3 minutes on low heat.
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Add the stock, bay leaves, clove, vinegar and the meat and bring to the boil.
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Put the lid on the pan, put the pan in the oven and let it stew for about 5 hours. Spoon every 45 minutes.
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Peel the potatoes, cut into equal pieces and cook for 20 minutes until done.
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Drain the potatoes, add the milk and leave for 3 minutes with the lid on the pan.
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Stamp the potatoes, milk and butter with the puree mash. Season with pepper and salt.
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Turn on the oven grill. Remove the meat from the oven and scoop it in the oven dish.
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Divide the puree over the meat and sprinkle with the breadcrumbs. Divide the rest of the butter in flakes over the puree.
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Place the baking dish about 5 minutes under the grill until the top is golden brown. Get out of the oven sooner if the philosopher gets too dark.
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Nutrition
930Calories
Sodium0% DV1.040mg
Fat77% DV50g
Protein116% DV58g
Carbs20% DV59g
Fiber24% DV6g
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