
Polenta pie with vegetarian sauce on spinach cream
single courses from Italy
Beef Stew with Polenta Cream
Beef Stew with Polenta Cream
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A healthy and genuine dish
Begin to cut the meat into cubes of 2 or 3 inches per side. Prepare a crunch with carrots, onion, celery and aromas, if you want to use the mixer, as far as I'm concerned, I love making it a knife
In the pressure cooker, heat 4 tablespoons of oil, with a few grains of black pepper and some berries of red berries, brown the meat for a few minutes
Sprinkle with half a glass of wine, let it evaporate, salt and pepper, add the chopped vegetables and the cup of water, close the pot and bake for whistle for about 1½ hours
If at the end of cooking is too long a sauce, dry it without the lid
As you cook the stew, prepare the Cabbage: Finely chop the onion, sprinkle it with a pinch of oil, finely sliced the Cabbage and add it in the wok with the onion
Smear with wine, let it evaporate, salt, pepper and stew, with slow fire, with lid
In another non-stick frying pan, add the bacon, without adding oil, if you make it crispy
When the cabbage is stewed for good, add the crunchy bacon and mix the flavors.
Just leave the Polenta, as soon as the stew is ready, add about 500 ml of salt water to the boil, add the yellow flour to the rain
If you use the snapshot in 5 minutes it will be beautiful and ready
Almost at the end of adding grated cheese and mixing, the polenta will have to be a nice creme, and now a nice dish to pluck
Place a base of polenta, a portion of Strawberry and wine cabbage in the dish, to finish the black ground pepper.