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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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30 minMain dishegg, self-raising flour, fresh parsley, buttermilk, frying oil, sunflower oil, walnut, oak leaf lettuce, oyster mushroom, Chestnut mushroom, olive oil, balsamic vinegar, honey, fresh thyme, dried thyme,mushroom fritters on oak leaf lettuce -
20 minMain dishSpaghetti, mild olive oil, thin bacon strips, onion, frozen chopped spinach, creme fraiche,spaghetti with spinach and bacon -
20 minMain dishsteak, garlic, fresh parsley, fresh oregano, cayenne pepper, olive oil, White wine vinegar, zucchini, Red pepper, olive oil,churrasco with chimichurri and grilled vegetables
Nutrition
650Calories
Sodium0% DV0g
Fat26% DV17g
Protein130% DV65g
Carbs14% DV43g
Fiber0% DV0g
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