Monastery Style Beef Stew

Maria KostoffMaria Kostoff
Novice
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Monastery Style Beef Stew
13/05/2013
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Preparation25 min.
Cook60 min.
Тotal85 min.
Servings4-5
"Who knew monks made such delicious things in their monasteries?"

Ingredients

  • beef - 28 oz (800 g)
  • mushrooms - 5.3 oz (150 g)
  • rice - 1/3 cup (80 g)
  • tomatoes - 7 oz (200 g)
  • onions - 2 oz (60 g) onion + green onions for sprinkling
  • olives - 2.8 oz (80 g)
  • butter - 1 1/3 tbsp (20 g)
  • oil - 1/5 cup (60 ml)
  • parsley - 1/2 connection
  • red pepper - 1 tsp (5 g)
  • pepper - 10 to 12 grains
  • salt - to taste
measures

How to cook

De- boned, washed and cleaned meat is cut into pieces and stewed in hot oil and a little water. Consistently, add chopped onion, salt and red pepper.

Separately, the cleaned and sliced mushrooms are smothered in butter and a little water along with rice, olives /remove the pips/ and peeled and chopped tomatoes.

Add these to the meat and then stir. The mixture is poured into a greased grease pan, pour 1 cup (250 ml) beef stock in. Bake in a moderate oven until ready.

Portion before serving, sprinkle with finely chopped parsley, green onion and ground pepper.

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