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EKUTINAC
Portuguese stew from alentejo
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Ingredients
Directions
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Remove the meat from the marinade, store the marinade and dab the meat dry. Remove the bay leaves and the garlic.
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Heat half of the olive oil in a frying pan. Fry the meat golden brown and scoop it out of the pan.
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Pour the marinade in the pan and cook until about 3/4 of it is left. Pour this moisture over the meat.
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Finely chop the rest of the garlic. Heat the rest of the olive oil in the frying pan and fry the onion and garlic for about 3 minutes.
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Add the carrot, tomatoes, chilli powder and the meat with the liquid and simmer for 25-30 minutes.
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Sprinkle the dish with parsley and garnish with lemon. Serve the baguette.
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45 minMain dishonion, winter carrot, celery, breakfast bacon at a stretch, traditional olive oil, minced beef, tomato paste, dried oregano, Red wine, beef broth from tablet, tomato cubes, lunghi extra long spaghetti,real Italian spaghetti bolognese
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15 minMain dishpeanut oil, mushroom mix with yellow peppers and chives, grilled red pepper, chicken fillets, shichimi togarashi, stir-fry rice white long grain, water, fresh basil,stir-fry rice with chicken breast and basil
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45 minMain dishoil, onion, garlic, tomato cubes, green olives, jalapeño pepper, capers, dried oregano, lime, redfish fillet,fish fillets in olive capers sauce
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20 minMain dishchicken breast, onion, garlic, sunflower oil, Red pepper, fresh green beans, five spice wok sauce, tap water, Chinese noodles,cantonese chicken
Nutrition
650Calories
Sodium0% DV0g
Fat26% DV17g
Protein130% DV65g
Carbs14% DV43g
Fiber0% DV0g
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