Beef with cabbage, boiled potatoes

Last Updated on December 7, 2024

Seared slices of beef shoulder browned in lard, sauteed with onions, covered with water, seasoned with gel broth, served with braised cabbage and boiled potatoes. Try this old recipe adapted to today’s hectic times.

Ingredients:

4 pcs 1 cm high mature beef shoulder slices 2 pcs onions 2 tbsp lard 1 tbsp lard “Gourmet Chilli Steak” seasoning (Vitana) 1 cup “Rich Dark Meat Juice” (Knorr) /td> water for poaching For kale: 1 piece medium-sized heads of kale 4 piecesgarlic strips 100 g smoked bacon 2 tbsp smooth flour water pepper salt Other: boiled potatoes as a side dish

Procedure:

1. Pat the meat with the back of your hand and sprinkle with spices
2. Heat the lard in a frying pan and fry the meat on both sides, remove and keep warm
3. Put the diced onion in the fat and fry until soft, return the meat and cover with water, simmer under the lid until tender
4. Add the meat and reheat everything
6. Serve the kale and boiled potatoes as a side dish.

Kale preparation:
1. Rinse the kale in a sieve with ice water, keep the original water in which we cooked the kale in a bowl
3. Put the diced bacon in a saucepan and let it cook, add the flour and mix a light brown roux
4. Put the cabbage back into the pot in which it was cooked, add the roux, grated garlic, pepper and salt to taste, add the water from the cabbage as needed and boil briefly.

Note:

Recipe from Cooking with Tom, author of the photo and text. boiled potatoes