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Beranda / ★★★★★ 500 Reviews: My BEST #Recipes >> #Beef Stew and Wild Mushroom

★★★★★ 500 Reviews: My BEST #Recipes >> #Beef Stew and Wild Mushroom



★★★★★ 500 Reviews: My BEST #Recipes >> #Beef  Stew and Wild Mushroom

 #drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking

 This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it

 Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.

 All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)


You’ll Need:

 2 pounds of throw cut up into chomp measure 3D shapes 

 1 huge onion cleaved 

 1 pound of an assortment of mushrooms generally hacked 

 1 inlet leaf 

 5 cloves of garlic 

 6 sprigs of thyme 

 1 container Cognac 

 vegetable oil 

 salt and pepper to taste 

 around 2 quarts meat stock 

 How to Make:
  1. Cut up the meat into medium chomp estimate 3D squares and season with salt and pepper on the two sides. Preheat a Dutch stove or a thick bottomed pot with vegetable oil until it begins to smoke. 
  2. Preheat the stove to 325-degrees. 
  3. Spot the meat into the pot, trying not to pack the dish. Permit to darker on all sides. 
  4. Meanwhile, wash and generally cleave your mushrooms. 
  5. Keep an eye on the meat and evacuate once pleasant and dark colored. Put aside. You will have some fat and bits on the base of the pot. Leave it alone. This is your flavor. 
  6. Include the onions, a couple of cloves of garlic, a couple of stems of thyme, a narrows leaf and mushrooms and hurl to cover with the fat in the pot. Sautee for around 10 minutes. 
  7. Include the meat over into the pot and sprinkle uniformly with one tablespoon of flour. Blend to consolidate until none of the flour remains. 
  8. Take around 1 measure of cognac and fill the pot. NEVER Spill OUT OF THE Container! I fire can get onto the container while pouring and the jug will detonate. You can either give it a chance to cook out as it or light the cognac ablaze with a long match or if the pot is shallow enough, tilt it towards the fire so it will burst into flames. This is likewise called, deglazing. 
  9. When all the liquor has cooked out, around 3 minutes, you will be left with a wonderful coated meat. 
  10. Pour in enough hamburger stock to cover the meat and mushrooms practically the whole distance. Alter flavoring and spread with firmly fitting top. Spot into the stove for 30 minutes. 
  11. Following 30 minutes, turn the warmth down to 275-degrees and permit to cook for an additional hour and a half or until meat is pleasant and delicate.


 Did you successfully practice the recipe above? if so, share it so that your friends or relatives can also try it. thanks. :)

 https://girlandthekitchen.com/wild-mushroom-and-hamburger stew/