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Harami Tomato Sauce Stew

Costo $15, salva $10

Fonte: Recommended by CookPal

  • 50 Min
  • 2 Porzioni
  • $15

INGREDIENTI

  • Beef

    • 300g beef harami block
    • 50cc red wine
    • 🧂 Pinch of salt and pepper
    • 1.5 tbsp all-purpose flour

  • Vegetables

    • 1/2 pack shimeji mushrooms
    • 🧅 1/2 onion, minced
    • 1 celery stalk, minced
    • 🍅 1/2 tomato, chopped
    • 100g tomato puree
    • 🧄 1 tsp grated garlic

  • Liquids

    • 100cc water
    • 2 tbsp heavy cream

  • Seasoning

    • Pinch of dried parsley
    • 🧂 1/2 tsp salt

  • Oil

    • 2 tbsp olive oil

PASSI

1

Chop the tomato, mince the onion and celery, and separate the shimeji mushrooms.

2

Cut the harami into bite-sized pieces. Marinate with red wine, salt, and pepper for 10 minutes.

3

Heat olive oil in a pan, add the marinated beef, sprinkle with flour, and cook until the beef changes color. Add shimeji mushrooms and sauté until softened.

4

Add all ingredients marked with ☆ to the pan. Bring to a boil, cover, and simmer on low heat for 20–25 minutes until thickened.

5

Plate the stew, drizzle heavy cream on top, and garnish with dried parsley.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 25g
    Proteine
  • 15g
    Carboidrati
  • 20g
    Grassi

💡 Suggerimenti

Use fresh parsley for a more vibrant garnish.Pair with crusty bread or mashed potatoes for a complete meal.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.