INGREDIENTS
- – Carne ½ kg.
- – Liver ½ kg.
- – Olive oil.
- – Onion in brunoise 1 unit.
- – Grated garlic.
- – Celery 1 unit.
- – 1 tbsp of scorching sauce.
- – 2 tsp of floor cumin.
- – Smoked paprika.
- – Salt and pepper.
- – Water or warmth.
- – Couscous or rice.
MEAT AND LIVER STEW for this winter, very heat and filling!
PROCEDURE:
1. In a pot, brown the onion within the oil.
2. Add the meat and liver minimize into 1 cm cubes. Stir sometimes in order that it browns evenly and prevents it from burning.
3. Add the tomato focus, scorching sauce, garlic and spices.
4. Combine every little thing properly and cook dinner for a couple of minutes in order that the meat is coated, stirring continuously to stop it from sticking.
5. Add the broth or water and cook dinner till the sauce turns into considerably thick, roughly 40 minutes.
6. Serve with parsley and finely chopped onion on prime.
7. It may be accompanied with couscous or rice.
