Recently, a friend of mine enthusiastically told me about the dishes she makes in a slow cooker. I used to have a slow cooker but I didn't use it. At our "car boot sale" you can find household appliances for small numbers, so I went in search. Of course you risk wasting money since you can't check if it works there. One lady was selling a slow cooker that she only used once or twice for £ 4 because there are no turn buttons. It can be easily rotated with pliers. Ceramic bowl and lid like new, checked at home, didn't fool me, it works. By the way, I don't like to cook beef because it takes a long time to cook and be tough, and canned chickpeas are always kind of hard for me. Mostly I put everything on and left it to simmer for hours. We were thrilled when we tried it. Chickpeas and vegetables delicious, the meat is fine and soft, the corba is very fine .... The taste is completely different. Here's how I made it ....
Ingredients:
2 onions
a little olive oil or fat
500 grams of beef
100 grams of bacon
1 larger paskanat / parsnip
about 100 grams of swede / rutabaga / koraba
3 carrots / carrots
1 fresh pepper
1 can of chickpeas / chickpeas / chikpeas
1 can (400 ml) of tomatoes
100-150 ml of boiled tomatoes
2 leaves List of dried Podravka laurels
1 teaspoon garlic powder or 2 garlic cloves
1 tablespoon Vegeta
to taste salt and pepper
1 tablespoon red small pepper
1 tablespoon Vegeta Maestro smoked peppers
persunovo leaves
Preparation:
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First turn on the slow cooker to heat at a higher temperature while preparing the ingredients.
Prepare one larger bowl in which to put all the ingredients.
Finely chop 2 onions and fry briefly with bacon.
-
Chop the beef into smaller cubes.
Chop carrots and parsnips into rings, and peppers into cubes.
If using a swede, peel it and chop into smaller cubes.
Shake the chickpeas in a colander and rinse. Chop the canned tomatoes.
Mix everything in a bowl, add salt, pepper, vegeta, garlic powder or crushed onion and both types of small peppers or just ordinary small peppers.
Shake everything in a slow cooker, pour over the boiled tomatoes and water. Add the bay leaf.
Mix everything with a wooden spoon and cover with a lid.
Cook on high heat until it boils, then reduce to low temperature and simmer for at least 5.5 hours without stirring.
Towards the end, if necessary, add more salt and check if the beef is cooked and, if necessary, still simmer.
Finally sprinkle with dry or fresh parsley leaves.
Serving
Of course you can put the vegetables you have and you can omit the swede. More on this vegetable.
If you do not have a slow cooker, you can make this dish in a larger earthenware dish with a lid in the oven. Then it crunches for hours at 120 st.
wonderful work..kindly made some on healthy foods also