Text 16561, 49 rader
Skriven 2011-10-12 19:15:00 av JIM WELLER (1:123/140)
Ärende: Savory 32
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oma Pantke's Gruen Bohnen-Eintopf
 Categories: German, Beef, Beans, Potatoes, Stews
      Yield: 3 Servings
 
      1 lb Stew meat
      4 cn French green beans
      3 lb Potatoes
      1 ts Salt
      1    Beef bouillon cubes
           Summer savory
           Salt
           Ground black pepper
           Some vinegar to season
 
  Drain beans and use the liquid to boil the meat for about 2 hours
  at low heat.  Add about 1-2 teaspoon of salt (to taste!).  You get
  a better stock when you put the meat in the cold liquid, heat to
  boil and then continue cooking slowly. Peel potatoes and boil
  until done. You needn't add salt because the beef broth will be
  salty enough. Reserve the water as well; you may need it to add to
  the stew when it turns out to thick. Take the meat out of the
  broth after two hours and cut it apart. You should add the lean
  parts to the stew.  Now add the drained beans. Mash the potatoes
  and add them as well.  When you are lazy you might use instant
  potato puree, but that's not quite as good as the real thing. Heat
  the stew while stirring well.  If you consider it too thick add a
  bit of the reserved potato water. (BTW, the right consistency *is*
  rather thick!) Season to taste with savory, pepper and salt.
  Optionally you can add a cube of beef stock, although that isn't
  really necessary (my Mom does, my Granny doesn't...). I like to
  season the bean stew with vinegar, but this is also a matter of
  taste.
  
  Recipe by: Micaela "Stayka" Pantke in Duisberg
 
MMMMM

Cheers

YK Jim


... I AM NOT A MEATHEAD DAMMIT. I have a library card.

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