INGREDIENTS
- – Sq. 500 g.
- – Onion 3 models.
- – Bell pepper 2 models.
- – Chopped garlic.
- – Chopped parsley.
- – Peppers.
- – Cumin.
- – Crushed tomato.
- – Carrot 1 unit.
- – Pope 1 unit.
- – Oil.
- – Salt and pepper.
- – Laurel.
- – Fideos (moñitos or mostachol).
- – Scorching vegetable c/n.
Simple and scrumptious NOODLE STEW to fight the chilly!
PROCEDURE:
1. Peel and chop the onion and bell pepper.
2. Peel and minimize the potatoes into cubes and the carrots into tremendous cash.
3. Dice the tomatoes.
4. Minimize the meat into cubes.
5. In a big pot, warmth the oil and sauté the meat over excessive warmth till golden brown.
6. Take away the meat and sauté the bell pepper together with the onion till it’s clear.
7. Add the meat, carrot and diced plum tomatoes and their juice.
8. Add broth or water till the meat is sort of coated.
9. Season with salt and pepper and season with the herbs, bay leaf, floor chili and paprika.
10. Let it cook dinner over low warmth for about three-quarters of an hour, stirring sometimes with a wood spoon and including broth if mandatory.
11. Add the potatoes, and when the boil returns, add the noodles.
