Composition / ingredients
Cooking method
Cooking hashlama on beer is very simple:
1. My meat, get rid of films and streaks and cut large. Sprinkle with salt, mix.
2. We wash and peel the carrots, cut them into circles.
3. Peel the onion, cut into half rings.
4. We put the meat in the cauldron with the first layer, carrots and onions on it.
5. Wash and peel the potatoes, cut them into large cubes or cubes, you can use circles - to your taste. Put the potatoes in the cauldron with the next layer.
6. Now we peel the pepper from the seeds, cut into large pieces, which we put on potatoes.
7. Tomatoes are also cut and added on top of the pepper.
8. Sprinkle the contents of the cauldron with salt, chopped herbs and pour beer.
9. We put the cauldron on a minimum heat, close the lid and cook hashlama for 2.5 hours.
10. Time has passed - we mix hashlama and serve it on the table.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 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
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Light beer - 50 kcal/100g
- Non-alcoholic beer - 33 kcal/100g
- Strong beer - 150 kcal/100g
- Dark beer - 74 kcal/100g
- Beer - 50 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
