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Stewed calf ribs with mushrooms
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Ingredients
Directions
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Let the meat come to room temperature. Then cut the meat into pieces of 5 cm, sprinkle with salt and pepper and fry them around brown in a frying pan with 2 tablespoons of olive oil. Put them on a plate.
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Chop the onion. Cut the celery and carrots into cubes of 5 mm. Fruit in the shortening onion, celery and carrot gently glassy. Fry the tomato puree for 2 minutes. Stir in the beef stock with a dash of water if necessary and bring to the boil while stirring. Put the meat back in the pan and roast covered in 1½-2 hours until tender.
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Cut the portabellas into slices and finely chop the garlic. Brush the slices of portobello thinly with olive oil and roast them in a hot grill pan brown and done. Mix garlic with lemon zest and finely chopped parsley and stir this just before serving the stew. Divide the portobello over it. Tasty with tagliatelle.
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45 minMain dishRed cabbage, mild olive oil, Pecorino Romano, lemon, fresh flat parsley, peeled pistachio nuts, garlic, chestnut mushrooms, Cantharellus cibarius,red cabbage tagliatelle with mushrooms and pecorino -
80 minMain dishshallot, fresh thyme, traditional olive oil, white caster sugar, tap water, fresh puff pastry,tarte tatin of shallots -
15 minMain dishslices of beef, flour, clove powder, peanut oil, liquid baking product, shallot, shallot, orange juice, Meat bouillon, honey, orange,sukadas with orange and shallots
Nutrition
395Calories
Fat38% DV25g
Protein64% DV32g
Carbs3% DV9g
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