Beef Soup With Vegetables and Apricots

Beef Soup With Vegetables and Apricots
Beef Soup With Vegetables and Apricots

Ingredients:

4 tbsp butter
1/3 c onion finely chopped
1 ea tomato, peeled, seeded
1 l of beef stock
1 lb potatoes boiled, peeled and cut into 1-inch cubes
1/4 cup of dried apricots, cut into quarters
1 lb boiled beef chuck
2 tablespoons of finely chopped fresh cilantro
salt, pepper

Directions:

Put tomatoes in a boiling water just for couple seconds. Leave then under cold running water and peel. Cut them in half crosswise and sueeze the halves gently to remove seed, then chop them. Boil the meat with onions, carrots, some greens and salt. Simmer for 60 minutes. Dice the meat and put aside. In a heavy skillet, melt the butter over high heat. Add the onions, lower the heat and cook, stirring frequently, for 5 minutes, or until they are lightly colored. Stir in the tomatoes and boil, until the liquid has evaporated. Stir in the beef stock. Then add the potatoes, apricots, salt and pepper, and bring to a boil. Reduce the heat, cover the pan and cook until the potatoes are tender. Stir in the meat and stew on a very low heat for 10 minutes.

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