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Potato Stew


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Tempo de preparo

1 hour(s)


2 servings

Daliane Azambuja

  • Ingredients
  • Recipe
  • Stew (ground beef)200 g
  • Natural Water (Natural meat fat releaser)100 ml
  • Onion1/2 unit(s)
  • Tomato1 unit(s)
  • Potato2 unit(s)
  • Natural Water (cooking)500 ml
  • Ketchup2 tablespoon
  • Salt (1 level spoon)1 dessert spoon
  1. In a pan put the stew and 50 ml of water, cook the stew until the water dries up and add the chopped onion (well chopped).
  2. From a sauté in the onion, add the chopped tomato and the potato cut into cubes. I'm slowly adding the rest of the water (50ml) I let the tomato take a good break.
  3. The more you break up the tomato, the better the sauce will be after it's ready.
  4. I add the 500 ml of water to cook the sauce and potatoes.
  5. I add the ketchup and salt to the broth and stir well and cover the pan, when the potato cooks and the water dries up, it is ready.
  6. Both the potato stew and rice were made WITHOUT ADDING OILS or OILS.
  7. To accompany the dish I made the crispy cones made in margarine (potato peel, alcohol vinegar, wheat flour, salt and oregano) sautéed in margarine.

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