Summer stew It is light, full of seasonal vegetables – completely different from the classic meat variant. Perfect for dinner even on hot days. Soft meat, delicate cauliflower, slightly sweet pepper and crunchy green asparagus, and young potatoes It’s a perfect combination. The whole is turned up by garlic, onions, and a large amount of spices, sweet, smoked and hot pepper. This dish will saturate you for a long time, and its taste will delight even the most picky gourmets.
You will need: to prepare summer stew:
- 500 g of beef blade,
- 250 g of young potatoes,
- ¼ of cauliflower,
- ½ A bunch of young asparagus,
- ½ red pepper,
- ½ yellow pepper,
- 1 onion,
- 2-3 cloves of garlic,
- 250 ml Bulion,
- 1 tablespoon of tomato concentrate,
- 75 ml of sweet cream (18 %),
- 1 teaspoon of sweet pepper,
- ½ teaspoon of hot peppers
- ½ teaspoon of smoked peppers,
- 1 teaspoon of sugar,
- 1 teaspoon of butter,
- salt, pepper (to taste),
- canola oil.
You can serve ready stew yourself or with the addition of your favorite bread.
Clean the meat and cut into strips. Transfer to a bowl. Sprinkle with powdered peppers, salt and pepper. Add a tablespoon of oil and mix. Set aside for the time of further preparation.
Peel the potatoes and cut into particles. Divide the cauliflower into roses. Cut off the woody ends from the asparagus.
Boil lightly salted water in a pot. Put the potatoes in it. After a few minutes, add the cauliflower. Cook a few more minutes. The vegetables are to be semi -hard. Pickle with a strap and add more salt (even a few tablespoons), as well as sugar and butter to the water. Put the asparagus in the water (so that only the heads protrude) and cook a few more minutes. Strain.
Chop the peeled onion. Peel garlic and squeeze through the press. Remove the seed nests from the peppers and cut into cubes.
Fry the onion in oil in a deep frying pan or in a pot with a non -stick bottom. At the end of frying, add garlic, and after a while – peppers. Fry until the pepper softens. Then add the meat and fry for a few more minutes.
Pour the contents of the pan with hot broth combined with tomato concentrate. Stew the stew on a slow fire until the meat is completely softened (about half an hour). In the middle of stewing, add cauliflower potatoes and roses.
Add cream to the stew. Season to taste with salt and pepper. Combine with asparagus. Serve hot stew. It does not require any additives, although you can serve it with bread.
Sources: Terazpoczy.pl
