Green Beans with Meat

Tariq Al-GhamdiCocinero

Ingredientes

• Green beans, trimmed, cut into three pieces each
  1000 grams
• Beef, cut into cubes
  500 grams
• Small onion, chopped
  1 piece
• Fresh coriander, chopped
  2 tablespoons
• Clove of garlic, crushed
  1 clove
• Tomato paste, dissolved in 1 cup of water
  1 tablespoon
• Aceite vegetal
  1.5 tablespoons
• Especias
  0.5 teaspoon
• Salt to taste
  0

Pasos

1. 1

   Sauté the chopped onion in a tablespoon of vegetable oil in a pressure cooker until golden brown.

   Herramientas necesarias:

   Olla a presión

   recipe.minutes
2. 2

   Add the beef cubes to the onion and stir for two minutes, then add the spices and 1 liter of water. Seal the pot and place it on high heat. When steam starts to escape, leave the pot for 15 minutes, then remove from heat and let the steam escape completely before opening.

   Herramientas necesarias:

   Olla a presión

   recipe.minutes
3. 3

   Place the pot on high heat and add the green beans to the cooked meat, then season with salt to taste. Close the pot and place it on the heat. When you hear the steam whistle, cook for another 20 minutes, then remove from heat and let the steam escape completely before opening.

   Herramientas necesarias:

   Olla a presión

   recipe.minutes
4. 4

   Sauté the garlic with the fresh coriander in a small frying pan, then add the mixture to the meat and green beans.

   Herramientas necesarias:

   Sartén

   recipe.minutes
5. 5

   Return the pot to moderate heat and add the dissolved tomato paste, stirring the mixture for 5 minutes or until it thickens.

   Herramientas necesarias:

   Olla a presión

   recipe.minutes

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Aceite vegetalpor 100g

Energía884 kcal

Grasa total100 g

Especiaspor 100g

Energía350 kcal

Proteínas10 g

Grasa total15 g

Carbohidratos60 g

Fibra dietética25 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas