Beef with rhubarb
Composition / ingredients
6
Servings:
Cooking method
1. Wash the beef, dry it, cut into cubes with a side of about 3 cm
.
2. In a saucepan with a thick bottom, heat the olive oil and fry the beef until golden brown.
3. Peel the onion, chop it coarsely and put it to the meat. Fry together for 1 minute.
4. Pour in the broth, add salt, pepper, nutmeg and cinnamon stick. Simmer under the lid for about 50 minutes until the beef is soft.
5. Wash the rhubarb well and cut into 3 cm long cubes . Add to the meat and simmer for another 1 minute.
6. Dilute starch in a small amount of meat broth and, stirring, pour it over the meat.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Ground black pepper - 255 kcal/100g
- Starch - 320 kcal/100g
- Rhubarb - 13 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Nutmeg - 556 kcal/100g
- Meat broth - 34 kcal/100g
- Cinnamon stick - 261 kcal/100g
