Beef in Scottish
Composition / ingredients
10
Servings:
Cooking method
Cut the beef into large pieces and put it in a bowl. Add the bay leaf and garlic. Pour beer. Soak for several hours in the refrigerator (overnight).
Pour the marinade infused overnight into a separate container. Wet excess moisture from the pieces of meat with napkins.
In half of vegetable and butter in a large saucepan, fry the meat in portions until a crust forms and remove to a separate bowl with a slotted spoon.
And fry the onion and bacon, diced, in the remaining oil for 10 minutes. Add flour and previously drained marinade to the same place, stirring.
Then put the fried meat back into the pan. Bring everything to a boil.
Then, cover it all with nuts and send it to the oven, heated to 150 degrees, stew for 2 hours.
When our meat is ready, roll out the dough in a thin layer on a floured surface and cut out circles from it.
The diameter of the circles is equal to the diameter of the dishes in which the meat will be served on the table (bowls, deep plates). Bake at a temperature of 200 degrees for 5-7 minutes. Let it cool down.
And before serving, sprinkle with chopped parsley and cover with a cooked lid.
Dough for "caps": mix all the products (see how much flour will take) to get a soft and elastic dough that does not stick to your hands. Knead and leave for half an hour to lie down.
Pour the marinade infused overnight into a separate container. Wet excess moisture from the pieces of meat with napkins.
In half of vegetable and butter in a large saucepan, fry the meat in portions until a crust forms and remove to a separate bowl with a slotted spoon.
And fry the onion and bacon, diced, in the remaining oil for 10 minutes. Add flour and previously drained marinade to the same place, stirring.
Then put the fried meat back into the pan. Bring everything to a boil.
Then, cover it all with nuts and send it to the oven, heated to 150 degrees, stew for 2 hours.
When our meat is ready, roll out the dough in a thin layer on a floured surface and cut out circles from it.
The diameter of the circles is equal to the diameter of the dishes in which the meat will be served on the table (bowls, deep plates). Bake at a temperature of 200 degrees for 5-7 minutes. Let it cool down.
And before serving, sprinkle with chopped parsley and cover with a cooked lid.
Dough for "caps": mix all the products (see how much flour will take) to get a soft and elastic dough that does not stick to your hands. Knead and leave for half an hour to lie down.
Caloric content of the products possible in the composition of the dish
- 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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 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
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Boiled bacon - 447 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g
- Table salt - 0 kcal/100g
