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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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100 minMain dishtablespoons of olive oil, smoked bacon cubes, onion, garlic, winter carrot, celery, minced beef, can of tomato paste, Red wine, Meat bouillon, butter, flour, Full Milk, nutmeg, lasagne sheets, zucchini, Mozzarella, tomato, Parmesan cheese,lasagna with zucchini and minced meat sauce -
65 minMain dishfrozen puff pastry, frozen vegetables, Red onion, salad onions, Parmigiano Reggiano, medium sized egg, ricotta, fresh flat parsley, extra virgin olive oil,summer quiche with red onion, ricotta and parsley oil -
435 minMain disheggplant, rosemary, thyme, garlic, extra virgin olive oil, fresh basil, sunflower oil, vine tomatoes, shallot, tomato paste, tomato juice, tomatoes, ricotta, lemon juice, Mozzarella,lasagna of grilled eggplant with two types of cheese -
25 minMain dishpork tenderloins, salt and pepper, onion, butter or margarine, sour apple, cider, bouillon tablet, creme fraiche,pork tenderloin with apples
Nutrition
650Calories
Sodium0% DV0g
Fat26% DV17g
Protein130% DV65g
Carbs14% DV43g
Fiber0% DV0g
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