INGREDIENTS
- – 1 roast lid.
- – 2 cloves of garlic, sliced.
- – 1 julienne onion.
- – 1/2 purple bell pepper in julienne.
- – 1/2 inexperienced bell pepper in julienne.
- – 2 entire tomatoes with out pores and skin.
- – 1 carrot reduce.
- – 1 glass of white wine.
- – 2 glasses of broth.
- – 2 bay leaves.
- – Sal.
- – Pepper.
- – Oregano.
- – Floor chili.
- – Candy paprika.
- – 4 massive potatoes (reduce into thick slices).
DISC ROAST TAPA with greens, wealthy seasonings, broth and white wine
PROCEDURE:
1. Minimize the meat into massive items.
2. In a saucepan, seal on all sides.
3. Add garlic, onions and bell peppers and sauté. Deglaze with the wine. As soon as the alcohol has evaporated, add the tomatoes, carrot and bay leaf. Season the preparation.
4. Add the potatoes and canopy with broth.
5. Prepare dinner at a mild boil till the potatoes are cooked.
