| Składnik |
Ilość |
Kalorie |
| Marchew, surowa |
122g |
50kcal |
| Cebule |
150g |
60kcal |
| Ziemniaki, surowe, miąższ i skórka |
426g |
328kcal |
| Czosnek |
6g |
9kcal |
| Oliwa z oliwek |
27g |
239kcal |
| Liść laurowy |
0.5g |
2kcal |
| Tymianek suszony |
1g |
3kcal |
| Pasta pomidorowa, bez dodatku soli |
16g |
13kcal |
| Mąka pszenna, biała, uniwersalna, niewzbogacona |
16g |
58kcal |
| Wołowina, surowa, wszystkie gatunki, chuda i tłusta, karkówka na gulasz |
500g |
640kcal |
| Zupa, bulion wołowy i rosół, konserwy, zagęszczone |
496g |
55kcal |
Recipe Instructions:
Ingredients:
• 500g stewing beef, cut into cubes
• 2 tablespoons flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 teaspoon thyme
• Mashed potatoes (prepared)
• Steamed vegetables (green beans, peas, carrots).
Instructions:
1. In a bowl, toss stewing beef with flour, salt, and pepper until evenly coated.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef and cook until browned on all sides.
3. Add chopped onion and minced garlic. Cook until onion is softened, about 5 minutes.
4. Stir in sliced carrots, cubed potatoes, beef broth, tomato paste, bay leaf, and thyme.
5. Bring stew to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours, or until beef and vegetables are tender.
6. Remove bay leaf before serving.
7. Serve beef stew over mashed potatoes with steamed vegetables on the side.
