• Time 1 hour 40 minutes
  • Servings 4 People
  • 1 We're in cold water in advance (between 24 hours, but at least 12 hours) until they wake up two to three times. As soon as they're ready, we'll clean it up pretty good under the exact cold water.
  • 2 We'll take the Casan (if not, we'll get a big deep sorcerer. Beef (possible to be replaced with a baranine) is smaller, roasted in top (or cream) oil to brown, fried.
  • 3 Tomatoes are boiling.
  • 4 As soon as the beef's on fire, we'll add to it. And constantly laughing, we'll make sure the water's cleaned. After that, we'll fire the beef from 5 to 7 minutes.
  • 5 Next, we pour the water that has been acquired (for the water to be completely covered in the water) and we put the lid on to the lid before the boiling, the fire to the minimum and leave it to the ground for one hour (if necessary during the drainage process).
  • 6 Ten minutes before the end of the beef numeration, we're preparing vegetables. We'll take off the tomatoes, we'll cut the corn. Pepper Bulgarian (between red) is also cut with beatings, chili with mugs.
  • 7 As soon as the beef and the beef fell down, we add tomatoes. Move. We add salt, pepper, folder, chili, chili again, we mix, we add some water, and we push under the roof on an average of 20 to 30 minutes.
  • 8 The beam is smaller than the thin half rings, we're good to wash under cold water, squeeze, salt, pepper. We're putting the onion on the side.
  • 9 As soon as the dishes hung out the second time (the water must be completely dripped) - we squeeze three garlic teeth (may be lost on a small terrace), we'll mix it up, we'll turn the fire off.
  • 10 Put the meat on the plates, put the onion on the edge.
Nutrition Facts
  • Calories 810
  • Total Fat 39,1 g
  • Protein 44,7 g
  • Total Carbohydrate 810 g
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