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Kempstr
Stew with cumin and quick hachee
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Ingredients
Directions
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Heat the oil and fry the potatoes, carrots, half of the onions and the cumin 2-3 minutes.
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Pour in the stock and simmer gently in 12-14 minutes. Stir frequently.
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Heat the butter for the beef stew and fry the meat with the rest of the onions in about 2 minutes until golden brown.
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Add the hache herbs, pepper and 400 ml of warm water. Slowly simmer for 3-4 minutes.
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Tie with diluted cornstarch and season with salt and pepper.
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Let the potato and carrot balls whole or stamp them coarsely. Sprinkle with the parsley and serve the beef steak in a single bowl.
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Nutrition
715Calories
Sodium0% DV0g
Fat60% DV39g
Protein58% DV29g
Carbs19% DV56g
Fiber0% DV0g
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