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Angelamclamb
Stew with bastogne from sandra diet frost
A tasty Dutch recipe. The main course contains the following ingredients: meat, beef rags (diced), flour, butter, onions (in rings), garlic (pressed), beer (Leffe double), natural vinegar, bay leaves, cloves and bastogne cakes.
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Ingredients
Directions
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Roll the pieces of meat through the flour.
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Heat the butter in a pan and fry the onion rings until they are translucent and soft.
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Add the garlic and the meat and cook until the meat no longer looks red.
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Pour in the beer and the vinegar.
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Put the laurel and cloves in the tea egg and hang it in the pan.
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Place the bastogne cakes on the meat, put the lid on the pan and let it simmer for 15 minutes.
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Stir in the softened cakes afterwards.
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Let the dish simmer over a low heat for over 2 hours, stirring occasionally well.
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Season with salt and pepper.
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Delicious with fries and red cabbage, or stewed pears and lettuce..
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Nutrition
395Calories
Sodium8% DV185mg
Fat26% DV17g
Protein62% DV31g
Carbs7% DV21g
Fiber4% DV1g
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