Saturday, March 19, 2011
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Today single dish, goat stew. Sometimes without realizing we make our dishes are always the same, the vegetables first, and second meat, why not make the same ingredients for a delicious meal only to make things look different?
INGREDIENTS: 1
shoulder of kid
4 artichokes 400 gr.
peas 200 gr. 2 carrots, snap peas
An onion
6
2 potatoes asparagus Olive oil
A glass of white wine 4 tbsp
homemade tomato sauce
1 bay leaf Salt and pepper 1 tablespoon flour
PREPARATION:
Ask the butcher to make us shoulder pieces. Season. Put the oil to boil in a large pan and when hot add the meat and brown over high heat until it turns color. Remove meat and reserve the oil and saute the finely chopped onion. Meanwhile
shelling peas, peeling and slicing the carrots, remove the tough part of asparagus and artichokes clean. Incorporate carrots and artichokes to the pan and cook over low heat until they begin to soften. Add the flour and cook 2 or 3 minutes more. Add the tomato sauce, we have reserved meat and white wine. Allow a few minutes to evaporate the alcohol, add the bay leaf and cover with water. Season with salt and pepper and cook slowly. When you start to be tender meat and see what she begins to pull away from bone, but still missing about 15 minutes, add asparagus, snow peas and peas. About 6 minutes before cooking is finished peeling the potatoes, cut into cubes and fry in abundant oil. Remove, drain and incorporate them into the stew just before the end of cooking. Ready to serve.
Notes:
1 - The possible combinations of vegetables in stews, are endless and can put us more than we like and playing with colors and flavors, but unless we do not like, we would say that artichokes are a must in any stew.
2 - It is important not to stir the stew once you add the liquid to the vegetables retain their shape. Shake the pan occasionally to keep sauce from sticking.
3 - If you have done in a clay pot, bring it to the table in the pot itself, but serve emplatado.
4 - ½ times you compare kid or a kid over, you can make a stew with more ugly sides of the chops and pieces less noble. Is equally rich and is a way to use them.
5 - You can substitute goat for lamb.
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