Zutaten
- Veal pieces1 kilogram
- Carrots5 pieces
- Large potatoes4 pieces
Erbsen1 cup- Fresh tomato juice2 cups
Tomatenmark1 tablespoon
Zwiebel1 piece- Garlic cloves6 cloves
Schwarzer Pfeffer1 teaspoon
Kreuzkümmel1 teaspoon
Olivenöl0.3 cup
Salz0
Schritte
- 1
In a pot, heat a little vegetable oil, add the chopped veal and stir until it changes color.
5 MinBenötigte Werkzeuge:
Topf - 2
In another pot, heat the olive oil, add the chopped onion and stir until it wilts, then add the chopped garlic, followed by the meat, pepper, cumin, and salt, and continue stirring until the meat absorbs the flavor.
5 MinBenötigte Werkzeuge:Topf - 3
Add enough hot water to cover the meat and let it simmer until cooked.
10 Min - 4
When the meat is almost cooked, gradually add the vegetables: first the carrots, then the potatoes, and finally the peas.
5 Min - 5
Heat the tomato juice and add the tomato paste, then the meat broth, and let it cook over medium heat with the vegetables and meat.
5 Min - 6
Pour the stew into a suitable dish and it is ready to serve.
2 Min
Nährwertangaben
Erbsenpro 100gTomatenmarkpro 100gZwiebelpro 100gSchwarzer Pfefferpro 100gKreuzkümmelpro 100gOlivenölpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.