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Stew with cumin and quick hachee
 
 
4 ServingsPTM25 min

Stew with cumin and quick hachee


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Directions

  1. Heat the oil and fry the potatoes, carrots, half of the onions and the cumin 2-3 minutes.
  2. Pour in the stock and simmer gently in 12-14 minutes. Stir frequently.
  3. Heat the butter for the beef stew and fry the meat with the rest of the onions in about 2 minutes until golden brown.
  4. Add the hache herbs, pepper and 400 ml of warm water. Slowly simmer for 3-4 minutes.
  5. Tie with diluted cornstarch and season with salt and pepper.
  6. 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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