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| Beef Stewganoff |
"This recipe changed into made up when my kitten broke a jar of braising sauce and I had three kilos of stew meat to do something with. It became out so delicious! Serve with a dollop of bitter cream. Crusty bread and a salad make a extraordinary facet to the meal as properly. Replace any portion or all of the red meat inventory with purple wine if you wish."
Ingredients :
- 1 tablespoon olive oil
- eight slices bacon, diced
- 2 half of pounds cubed pork stew meat, or to taste
- 1 pinch salt and ground black pepper to taste
- 2 onions, chopped
- 2 carrots, chopped
- three stalks celery, chopped
- 2 bay leaves
- 1/2 pound small potatoes, chopped, or to flavor
- 3 cloves garlic, chopped
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 (32 ounce) carton pork inventory
- 1 (10.Seventy five ounce) can cream of mushroom soup
- 3/four cup bitter cream
- 2 tablespoons chopped sparkling rosemary
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 1 (10 ounce) bundle frozen peas
Instructions :
| Prep : 25M | Cook : 10M | Ready in : 2H45M |
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- Heat olive oil in a Dutch oven or massive soup pot over medium heat. Cook bacon in hot oil until crispy and the fat is rendered, approximately 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels.
- Season pork with salt and pepper. Cook and stir about half the beef within the reserved drippings till absolutely browned, 5 to 7 minutes; do away with browned red meat with a slotted spoon to a bowl. Cook and stir remaining beef inside the pot till completely browned, some other five to 7 mins; put off browned pork to the bowl.
- Let the drippings retained in the pot get warm earlier than stirring onions, carrots, celery, and bay leaves into the drippings; prepare dinner and stir until the veggies are hot, three to 4 minutes. Add potatoes and garlic; continue cooking and stirring until the vegetables are soft, three to 4 mins more. Stir Worcestershire sauce and tomato paste thru the vegetable aggregate; cook until the paste starts to mixture into the combination, 1 to two minutes.
- Pour the bowl with the browned beef and its juices into the pot; stir to combine with the vegetables. Add red meat inventory, mushroom soup, and sour cream to the pork combination; season with rosemary, paprika, and thyme. Stir the mixture to combine.
- Bring the stew to a boil, cowl the pot with a lid, and decrease heat to medium-low; cook dinner the stew at a simmer for 90 minutes. Stir the peas into the stew and retain cooking till the beef is soft, about half-hour greater. Remove and discard bay leaves. Garnish with the bacon to serve.
Notes :
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