How to make beef with haricot?
Preparation time of braised beef with haricot will depend not only on quality of meat, but also on what haricot you decide to add to meat – usual or already ready, tinned. If there is no opportunity or desire to spend time for soaking and preparation of haricot, it is possible to use ready, the dish will have anyway magnificent taste.
That is required from products
of Kilograms of
beef of 300 grams of haricot (or a jar preserved)
tomato Three bulbs
Three paprikas (it is desirable different flowers)
garlic gloves of 500 ml. broth (or waters)
the Big bunch of
Vegetable oil Chile Pepper (at will) of
of Spezia – mix from different pepper, bay leaf, a coriander
Haricot to wet in cold water for the night or at several o'clock. Water to merge, put haricot in cold water and to cook on average fire hour. To lower fire to a minimum and to cook about an hour more to readiness of haricot. To get ready haricot from broth and to shift in a soup plate.
In a frying pan to warm vegetable oil, to put the beef cut by small pieces and on average fire to fry 10 – 15 minutes. To lay out on a plate. In the same oil to fry the pepper cut in cubes it is good to fry, add small cut onions and garlic. When onions become translucent, to put Chile pepper or a piece of hot pepper (without seeds) and to fry two – three minutes. After that to remove vegetables from fire. Tomatoes to cut
small pieces. With a thick bottom or in a cauldron to put the fried beef, vegetables in a pan, from above to lay out tomatoes. To fill in everything with broth or water, to mix, salt, cover and on small fire to extinguish about an hour. Then to add the boiled haricot, spices and seasonings to taste, to make bay leaf, fire even less and under a cover to extinguish thirty minutes. Shortly before readiness to add small cut greens. To give hot, right after preparation.