Cuisine: Mediterranean, African
The taste is soft, spicy
Cooking method: wash + cut + fry + boil + stew
Main household appliances: stove
Basic kitchen utensils: cutting board + knife, frying pan, couscous pot
Main products: meat (beef), couscous, vegetables (carrots, zucchini, onions)
Cooking time: 1 h +
Difficulty: medium
Type of dish: main course
Ingredients (2 servings)
Meat (beef) - 400 g (fillet)
Couscous - 200-300 g
Onion - 1 pc.
Carrot - 1 pc.
Zucchini - 200-250 g
Tomato paste / ketchup - 2 tbsp.
Sugar - 2 tsp
Water - 2 l
Sour cream - 1 tbsp.
Canned beans (green) - 100 g
Little olive - 1 tbsp.
Butter - 1-2 tbsp. (50 g)
Parsley (dried) - 1 tbsp.
Bay leaf - 1 pc.
Salt - to taste
How to cook it?
1. Cook meat with vegetables (stew):
- wash the meat and dry it, cut into small cubes
- cut the onion into cubes, fry in vegetable oil until golden brown
- cut the carrots into small strips, add to the onion, fry for 2-3 minutes.
- cut the zucchini into cubes, fry in vegetable oil until golden brown
- fry meat until the crust forms
- add fried vegetables (onions, carrots, zucchini) to the meat, mix
- add tomato paste and sugar, mix, simmer for 2-3 minutes.
- pour water (1200 ml) and simmer until tender
- salt for 2 minutes. until cooked, add parsley, bay leaf, beans
- fill the stew with sour cream
2. Prepare the couscous:
- pour into a saucepan, pour water to just cover the cereal
- add salt, olive oil, butter
- season with meat stew broth (3 tablespoons), mix
- cook for 1-2 minutes, cover with a lid, let stand for 3-5 minutes.
- loosen the cooked couscous 3-4 times so that it does not stick together
Serving recommendations: put the couscous in a pile on a plate, make a depression in the center, which is filled with stew and vegetables. Serving utensils - deep dish, portioned plates and cutlery.
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