Carrots – Beef – Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g beef oulash
- 250 g carrot (s)
- 250 g potato (s)
- 1 vegetable onion (s)
- 1 teaspoon vegetable stock
- 2 tablespoons oil
- 150 ml water
- 1 pinch (s) sugar
- salt and pepper
- possibly cream
Print Recipe
Pin Recipe Instructions
- Cut the beef, carrots, potatoes and onions into cubes. Heat the oil in a pressure cooker, fry the meat, add the onion and let it translate. Top up with water. Close the pot, cook for 15 minutes.
- Switch off the oven and let it cool down until the pressure is released. Open the lid. Add the potatoes, carrots, vegetable stock, salt and pepper, cook for another 5 minutes. Switch off the furnace and wait again until the pressure has been released. Open the lid, add sugar and possibly cream, season the vegetables to taste.
- It tastes best when warmed up the next day.
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