Faransanci na gargajiyar Flemish naman sa, ba gaskiya ba ne, Faransanci, amma baƙan ƙasa na Belgique amma kuma Faransanci yana ƙaunarsa. Wannan tasa kuma da aka sani da Carbonnades Flamandes kuma yana da dadi kuma mai gamsarwa, wannan girke-girke, rashin yarda, yana ɗaukar kimanin sa'o'i biyu don shirya, kuma ba kawai jin dadi ba ne kawai don yin hidima don cin abinci iyali cike da abincin zai zama ainihin biyan ku a gaba abincin abincin dare.
Don bauta wa stew, ƙara salad salatin, gurasa dankali a gefen kuma kar ka manta da wani kyakkyawan giya giya don wani m bikin cancanci wani upscale auberge du terroir a cikin wani sanyi da yamma. Idan yin hidima ga stew don cin abinci na iyali zaka iya son barin ruwan inabi idan akwai yara a can.
Abin da Kayi Bukatar
- Kwai nama guda 2, a yanka a cikin cubes 2-inch
- 2 tablespoons duk-manufa gari
- 1/2 teaspoon gishiri
- 1/4 teaspoon ƙasa baki barkono
- 2 teaspoons canola mai
- 2 teaspoons man shanu
- 4 kofuna waɗanda sliced rawaya da albasarta (4 matsakaici)
- 1 tafarnuwa tafarnuwa, crushed da yankakken
- 1 tablespoon launin ruwan kasa sugar
- 2 teaspoons dried faski
- 1 bay ganye
- 1/4 teaspoon dried thyme
- 1 12-oz kwalban giya giya
- 1/4 kofin -1 kofin naman sa stock
- 1 tablespoon apple cider vinegar
Yadda za a yi shi
A cikin babban kwano, yayyafa nama, gari, gishiri, da barkono.
Yanke man fetur da man shanu a cikin babban kwanon rufi, yalwa da naman sa a cikin man fetur da man shanu. Brown da nama a batches, idan kun kara dukkan naman sa yanzu zai rage yawan zafin jiki kuma naman zai tafasa ba tare da bincike ba. Yi hankali a kula da naman sa don tabbatar da cewa ba ta ƙone ba, amma ba shi da isasshen lokaci don bunkasa kyakkyawan launi mai launin ruwan kasa - ƙwayar da aka zazzage su za su inganta girman dandano na stew.
Sanya dukan naman sa a cikin kwanon rufi sau daya kuma ya kara da albasarta, tafarnuwa, sukari, da ganyayyaki zuwa gare ta kuma motsawa sosai. Da albasarta za su karbi bitan rassan launin ruwan kasa a kasa na kwanon rufi.
Rage zafi a ƙarƙashin kwanon rufi kuma ya motsa a cikin giya kuma ya kara yawan abincin naman sa don rufe naman sa a cikin kwanon rufi. Ku kawo a tafasa, sa'an nan ku rufe stew, rage zafi zuwa ƙasa, kuma ku yi shuru don 1 ½ sa'a ko har sai naman sa yana da taushi. Tsayawa tp tabbatar da naman sa shine simmering da kuma, ba tafasa bushe. Idan yana da ƙananan bushe, ƙara karawa da wasu samfurori. Gilashin ruwa a cikin kwanon rufi ya kamata ya zama dan kadan.
Cire kwanon rufi daga zafi da kuma motsawa cikin apple cider vinegar. Bari stew ta tsaya minti 10 kafin yin hidima. Ku bauta wa cikin tasoshin da aka ƙona tare da dankali da salatin a gefe.
Idan kun sami damar yin wannan stew a rana ko biyu a gaba za ku ga shi ya fi kyau. Kuma, idan wannan tasa ba ta da kyau ba, yana kyauta da kyau, don haka yi babban tsari kuma daskare. Zai ci gaba da kyau har zuwa watanni shida kuma ya ci gaba sosai kafin ya sake yin amfani da shi.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 587 |
| Total Fat | 27 g |
| Fat Fat | 9 g |
| Fat maras nauyi | 12 g |
| Cholesterol | 145 MG |
| Sodium | 422 MG |
| Carbohydrates | 33 g |
| Fiber na abinci | 4 g |
| Protein | 49 g |