20 Minutes – Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 sausage, (Mettende)
- 150 g potato (s)
- 150 g carrot (s)
- 150 g Chinese cabbae
- 0.5 liter ½ vegetable stock
- 1 small onion (s) / spring onion
- 1 tablespoon lard, (party lard)
- salt
- pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Peel the potatoes / carrots / onions and grate finely.
- (I took spring onions, because I always have some, cut into small pieces, frozen, so I didn`t need to peel and grate onions)
- Halve the beef ends lengthways and then cut into slices.
- Heat the lard in a saucepan, fry the sausage, the onion (not the spring onion, and lightly for 2 minutes).
- Then add the potato / carrot grated and fry for about 3-5 minutes.
- Deglaze with the vegetable stock, add the spring onions and cabbage (I also have them, cut into small pieces, in my frozen food) and let simmer for about 10 minutes.
- Shortly before the end of the cooking time, season with salt, pepper and paprika and bring to the boil again for approx. 3 minutes, stirring constantly and slowly so that nothing burns.
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