Red Beard

  • Time 3 hours
  • Servings 9 People
  • 1 Meat carefully, cutting extra fat, films. Let's go to the castrate, pour cold water (3-3,5 litre). We'll be on the stove, we'll get to the boiling point, we'll take off the UPU, which is formed on the surface of the bulon. Fire up. Warm beef for 2.5 hours. Add a whole bulb after 1.5 hours. After a period of 2.5 hours, the meat must be checked for softness. Meat to get out of the bull, put it aside. Bulon to heal, toss the bulb.
  • 2 Potato clean, cut the cubes. Add to the leper boulon, make it ready.
  • 3 Screw it, burn it on olive butter, clean it up, cut it, add it to the garlic, burn it before it buys it, golden shade. The carrot is cleaned, wiped out the big terrace, add to the foam and garlic. The Bulgarian peppers clean their hearts, cut them with cubes. I'll clean it up, wipe it on the same terrace, and add it to the garden to the other vegetables. Add the ukus immediately (it will preserve the colour of the bevells and beards and eventually acquire a saturated red colour). The tomato shepherd to unleash water and pour vegetables. Toss on slow light for minutes 5.
  • 4 Check the potato ready if he's ready to add our vegetable mixture to the boulon.
  • 5 The cabbage is cut with thin stripes. Add to the boulon. Bring it to the boiling point, send it to the ground, make it four minutes. Add a laurel. Remove the fire casserole and secure the cover for 15 minutes. If the sorcerer shows you the acidity of sugar can be resolved. Add it to the right, in your opinion, proportions. Usually, one table spoon without a pot is quite enough. But you better put it in a little bit.
  • 6 A long-standing garlic can be added if you want to servate a prepared dish.
Nutrition Facts
  • Calories 191
  • Total Fat 6,6 g
  • Protein 13,3 g
  • Total Carbohydrate 191 g
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