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Stew with hearts and pipettes

Stew with hearts and pipettes

Pipettes and hearts are cleaned and washed.

Onions are cleaned, washed and finely chopped (robot).

The peppers are washed, cleaned and chopped.

Put the oil, onion, hearts and pipettes in a saucepan and cook for a few minutes.

Add the peppers, add water and bring to the boil.

Add vegeta, paprika and pepper to taste and cook for 20-30 minutes.

After 30 minutes, add the diced tomatoes, tomato paste, mix and place in the oven for 20-30 minutes until reduced and the oil comes to the surface.

Add the finely chopped dill and parsley, season with salt and leave in the oven for another 5 minutes.

Serve with polenta (if you still have time to make) and pickles.

Good appetite!


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(5 points / total votes: 60)

Dana 11 years ago - 12 August 2008 19:15

Re: Stew of pipettes and hearts with pasta

I will try this recipe too, it looks good and is easy to make.

Raluca 11 years ago - 19 August 2008 17:32

Re: Stew of pipote and hearts with pasta

I also made the recipe and I want you to say that it's super good ... it's worth a try

Ioana 11 years ago - 19 August 2008 19:02

Re: Stew of pipettes and hearts with pasta

I'm glad you liked it, I'll tell my mother that her recipe is successful

Patricia 11 years ago - 19 August 2008 23:12

Re: Stew of pipote and hearts with pasta

I did it too and it was deadly. thanks for the recipe.

Ioana 11 years ago - 20 August 2008 08:59

Re: Stew of pipettes and hearts with pasta

he he, it's obvious that I still have to take a tour of my mother
with great pleasure patricia and may you be well!

Marian 11 years ago - 8 December 2008 12:07

Re: Stew of pipote and hearts with pasta

It's super good, thank you for the recipe

Ioana 11 years ago - December 8, 2008 12:16 PM

Re: Stew of pipote and hearts with pasta

anonymous cook 11 years ago - 20 December 2008 17:19

Re: Stew of pipettes and hearts with pasta

I did it too, but I skipped the hardening in a little oil, and I added carrots and garlic. In the end I skipped the pasta, but it was great.
What other ingredients can be added to this combination?

Ioana 11 years ago - 20 December 2008 17:35

Re: Stew of pipote and hearts with pasta

go with tomatoes in summer or with a little tomato sauce / broth in winter, especially if you put garlic as you did. it will come out with more sauce and you can serve it with polenta or mashed potatoes

anonymous chef 11 years ago - 20 December 2008 19:11

Re: Stew of pipettes and hearts with pasta

Mmmmmm mmda, I like the way it sounds. It's clear, next time the pipettes land on the polenta.
Now I sit and wonder, should I put some cream in the pipettes, or some layers of cheese in the polenta. Hmmm. hard decision.

Ioana 11 years ago - December 20, 2008 19:20

Re: Stew of pipote and hearts with pasta

maybe a little sour cream in the sauce if you really want to. but I wouldn't put anything else
if you want polenta with cheese, make a ciulama of pipote and hearts next to it

elena 10 years ago - 5 May 2009 13:45

Re: Stew of pipote and hearts with pasta

super ca cai gustoasa, hmmmmm buenisima

silvia 10 years ago - 11 May 2009 17:34

Re: Stew of pipote and hearts with pasta

mmmmmm yes I like how it sounds but what do pipettes have to do with hearts?

Inna 10 years ago - June 3, 2009 11:23 AM

Re: Stew of pipote and hearts with pasta

for today I have already made the menu, but tomorrow I will definitely make this recipe! thanks

Nenea Daniel 10 years ago - 7 July 2009 10:40

Re: Stew of pipote and hearts with pasta

you can also put carrot slices

ramisimion 10 years ago - 3 August 2009 10:27

Re: Stew of pipettes and hearts with pasta

I prepared pipettes and hearts with tricolor feathers, they were delicious. I haven't used commercial vegetables for some time and I noticed that the food tastes different, is more fragrant and differs from one recipe to another. I will try to prepare homemade vegetables.

Ioana 10 years ago - 3 August 2009 10:45

Re: Stew of pipettes and hearts with pasta

you can make the classic vegetable according to the recipe here: [link], but I also liked to experiment with this combination of greens [link]. I used these ground greens for this stew and it was millions.

ramisimion 10 years ago - 3 August 2009 15:29

Re: Stew of pipote and hearts with pasta

very interesting these recipes. how do you think I can prepare homemade vegeta if I don't have a vegetable dryer?

Ioana 10 years ago - 3 August 2009 16:24

Re: Stew of pipettes and hearts with pasta

like the tomatoes I made in the oven, put them on the minimum temperature and leave until they are dry.
put the vegetables (carrot, celery, parsley root, etc.) on a grater and place them in a thin layer in the oven tray until they are dry. cut the onion and garlic into rounds and burn them in the oven. the greens dry out in this heat even outside in a few days. put the hanging ties upside down in a sunny place until they are dry, then you can finely chop them to put them in the vegeta.
and others that you can't find in our country (like oregano) you buy ready-made in a sachet and add them.

ramisimion 10 years ago - 3 August 2009 17:13

Re: Stew of pipote and hearts with pasta

thanks for the advice, i will go to the market these days to buy everything i need. after I have them all, I will prepare my own vegetable. simple and healthy!

Flory 10 years ago - November 29, 2009 02:41

Re: Stew of pipote and hearts with pasta

This recipe is good and quite easy. I made it with colorful vegetable pasta and it looks good. At first I was scared that the sauce was too watery, but after I mixed it with the pasta, it soaked in them and came out as it should, I think. Anyway, my family liked it, even my husband who at first was skeptical that heard of pasta mixed with pipote. honestly, I haven't heard of this combination either! but the result is good!

mariana 10 years ago - 14 December 2009 15:41

Re: Stew of pipote and hearts with pasta

My husband and I really like pasta. We always invent something new. The last one was with baked goodies and pancetta. This one with pipote I didn't expect it to come out so good. congratulations! keep it up!

Szocs Izabella 10 years ago - 12 January 2010 21:41

Re: Stew of pipettes and hearts with pasta

Very good, I also made it and it turned out very tasty

elena 10 years ago - 14 January 2010 13:46

Re: Stew of pipettes and hearts with pasta

very good, but I put chicken breast, cut into cubes

Angela Vemma 7 years ago - 9 January 2013 16:57

Re: Stew of pipote and hearts with pasta

andreea 7 years ago - 30 January 2013 17:01

Re: Stew of pipote and hearts with pasta

basil 5 years ago - 6 May 2014 13:45

Re: Stew of pipote and hearts with pasta

If I put mushrooms, was I wrong? I really liked it

Ioana 5 years ago - May 6, 2014 14:00

Re: Stew of pipote and hearts with pasta

then it is clear that you were not wrong

Cathy 5 years ago - 24 June 2014 13:57

Re: Stew of pipote and hearts with pasta

We are really looking for a new recipe for pipettes and one for pasta, this is ideal because it combines them.

Zoe Radu 5 years ago - 24 June 2014 18:14

Re: Stew of pipote and hearts with pasta

Yes. a very tasty food!

Ana 5 years ago - June 29, 2014 12:55 PM

Re: Stew of pipote and hearts with pasta

Hello,
I think it's delicious, I'll do it too, but I also really like the presentation vessel, is it also from my mother? or can we find something to buy somewhere? thanks a lot!

Ioana 5 years ago - 30 June 2014 08:31

Re: Stew of pipote and hearts with pasta

Ana, the ship is from my grandmother. I have no idea where he got it, probably from the shop in the village

anonymous 5 years ago - 15 September 2014 23:12

Re: Stew of pipettes and hearts with pasta

I like this site so much.

Ioana 5 years ago - 16 September 2014 09:49

Re: Stew of pipettes and hearts with pasta

thanks for appreciation

Ioana 4 years ago - 3 January 2016 23:17

Re: Stew of pipote and hearts with pasta

Very good recipe I am only 16 years old and I didn't know how to cook at all because my mother left me she left home and so from the recipes I learned to cook thank you

doru 2 years ago - 11 June 2017 16:36

Re: Stew of pipote and hearts with pasta

I was thinking, give me a recipe, something like this, to make a low-fat thing, it's simple, you know how to make belly soup, it was something the same because the chicken's stomach was hard to sit on, yes, thank you for saying that anyway,


Stew with pipettes and chicken hearts

Chickpeas and chicken hearts are very tasty & # 8230 of course if cooked properly. This time I used them for a stew with red sauce, onion and garlic. A dinner table came out with a polenta.

2 tablespoons tomato paste

4 fresh basil leaves

Step 1: I heated the oil (approx. 3 tablespoons of oil) and then I added the onion to harden it.

Step 2: after the onion cooks a little, add the pepper over it and leave it on the fire for a while.

Step 3: add the onions and peppers, the pipettes and the hearts and let them harden a little (only until they change their color a little).

Step 4: pour over the mixture 2 cups of water (or until the pipettes are covered), put the bay leaves and grated carrot through a small grater and let it boil at the right heat, with the lid on, for an hour (or until the pipettes and hearts they freeze).

Step 5: after the pipettes and hearts have boiled, add the glass of wine, finely chopped garlic, tomatoes and tomato paste and let it boil without a lid until the sauce thickens a little and decreases (as much as you want). If you want a thicker sauce (like a ciulama), you can incorporate a little flour into the tomato paste before putting it in the food.

Step 6: when the sauce has set, turn off the heat and add salt (to taste) and finely chopped basil.


Heart and pepper stew with cream and garlic

Many try, few succeed - the food of hearts and pipettes is the endurance test of any housewife. I admit, I walked around them for a long time, remembering with horror the moment of cleaning and skinning, of which only a handful of meat remained. But, as he was skilled, the years passed, and the experience gained after the culinary failures brought me to this stage of life, in which I, anti-talent in the kitchen, tell you how to cook the best stew of hearts and pipettes. chicken.


And not anyway, but boiled for 2 and a half hours in its own juice, in wine, then in the sauce formed with bay leaves, and drained at the end with a delicious sauce of cream, garlic and greens.

I recommend you try the recipe on a weekend, because it takes some time and plenty of garlic is not exactly friendly with socializing.

Here are the ingredients and how to prepare a dish of fragrant and tender hearts and peppers to melt in your mouth!

Preparation time: 15 minutes

Cooking time: 2.5 hours

Ingredient:

  • 800 grams of hearts and pipettes
  • 200 ml of semi-sweet or semi-dry wine, white or pink
  • 2 white onions
  • 50 grams of butter
  • 4-5 bay leaves
  • 300 ml of water
  • 200 ml cooking cream 30% fat (or 15%, if you are bad with cholesterol)
  • a yolk
  • half a bunch of dill
  • half a bunch of parsley
  • salt, white pepper - to taste
  • 8 cloves of garlic

Method of preparation:

Wash the pipettes and hearts thoroughly - in the end, make sure you rinse them well so that no traces of blood remain. Cut the pipettes into small pieces and cut the hearts in half lengthwise.

DO NOT remove the hard skin of the pipettes! At first glance, it looks inedible, but as it boils, it will become soft. If you butcher the pipettes in the same way, trying to get only the meat, you waste a lot of them and it's a shame. Plus you're unnecessarily struggling to do that for a good few minutes.

Once thoroughly washed and cut, the organs are placed on an absorbent napkin (even 3-4).

Meanwhile, cut the onion - julienne or diced, as you like. Melt the butter in a double-walled pot.

Add the onion to the melted butter, salt to taste and let it soften over medium heat, stirring occasionally.

When the onion is ready, add the hearts and pipettes to the pot, mix well and let it simmer. The organs will leave a lot of water. I left them on the fire for about 30 minutes, until almost all the liquid evaporated. But be careful, mix well all this time.

Quench with 200 ml of wine, mix well and wait for the liquid to evaporate again, about 30 minutes.

When there is liquid left about a finger and all the contents are bubbling, it's time to add water - I put 2 cups of hot water. Put the bay leaves, then turn the heat to low, leave the pot half-covered and wait… At least an hour and a half. All the while, mix well.

Meanwhile, break an egg into a bowl, separate the yolk and mix it with the liquid cream. Press the garlic and add it to the cream sauce. You can add greens - dill and parsley - either now, in the sauce, or after you turn off the heat. I chose the first option.

After an hour and a half, check a piece of heart and a piece of pipot if they are soft and add more water during boiling if they are not well cooked. At the end, increase the heat, add the mixture of cream, garlic, egg yolk and greens. Season with salt and pepper, mix well and bring to a boil, then turn off the heat.

The dish can also be prepared with tomato sauce, but not long ago I enjoyed a generous portion of marinated meatballs - which you can see here - so I preferred to try the cream version. It best fits a polenta.

I wish you good luck and I can't wait to find out how you cook this dish!


Turkey stew stew

From turkey offal (pipote, hearts, liver), even if they are stronger than chicken offal, you can prepare simple stews (with few ingredients), with a special taste, quick to cook and why not recognize, spornice, especially if served with the potatoes used in the recipe.

The entrails prepared as stews can be served with pasta or rice, if potatoes are not used in the recipe, but also only with tomato and bell pepper sauce, which is the basis of the recipe. The hot polenta cannot be missing in any case.

About trade and concern for consumer health! Turkey entrails are always found fresh, refrigerated, in the own shops of turkey breeders. The price is convenient, especially if you buy them during the promotions, which are done when the warranty period is approaching. It should be noted that the promotion does not start a few hours before the expiration of the products from the gallantry, as it happens in the market, with meat and offal (be they poultry, pork or veal), but 2-3 days before expiry. In principle, I do not buy minced meat, not even turkey, even if it has a fresh pink color. I like, to see, the meat that is chopped in front of me. I don't like working with turkey meat either. If I want minced turkey meat, I buy a boneless leg or a breast and chop them on my own, at one of my old meat mincers, inherited from my parents and in-laws. I always like to buy big entrails, whether it's liver, pipette or heart.

Ingredients needed in the recipe: turkey pipettes (the bigger they are, the more fleshy they are and they will boil better), red potatoes (don't boil them), onions, leeks, garlic, greens (dill, parsley, basil), tomatoes and / or tomato juice, bell peppers / capsicum, coarse salt, olive oil / poultry oil, peppercorns.

The turkey pipettes, well washed under a few jets of cold water and cleaned of skin residues, are boiled in cold water with coarse salt. Boiling lasts until the pipettes are soft and the tip of the knife penetrates easily into the meat.

In a saucepan with high edges, heat the lard (preferably goose fat, more flavorful) / sunflower oil.

The vegetables (tomatoes and peppers) are fried in fat, being cut into not too thick slices, together with the onion and leek cut into slices and the garlic thinly sliced. For a special taste, you can add green onions.

Towards winter, when fresh vegetables are expensive and without their taste, to urge you, to give a lot of money, you can use frozen vegetables (tomatoes and peppers, from those put in the freezer, in food plastic bags), dried onions, leeks and garlic, sliced.

Over the fresh vegetables (onion, leek, garlic), hardened in poultry lard, add the peeled / uncleaned tomatoes and cut into thin slices / slices to prepare the tomato sauce for the stew.

When the pipettes have boiled, strain them through a sieve, wash them under running cold water and let them drain.

Only for the greedy for the job! The temptation is great, the lust just as great. 1-2 pipotes, quickly drizzled in butter, with seasoned salt and pepper, can be a delight for true gourmets. They can be served as an appetizer, with mustard and / or freshly grated horseradish.

Boil the tomato and pepper sauce to get the turkey pipettes, pre-cooked.

Peel the potatoes and slice them into large pieces.

The boiled turkey pipettes and potatoes are added to the vegetable sauce and boiled for a few minutes to homogenize the taste.

Season, to taste, with coarse salt and freshly ground peppercorns.

Choosing stew potatoes can be an asset in this recipe! I prefer red potatoes that remain hard, if they are cooked for about three quarters, when the fire stops and then are left for a few minutes in the sauce in the cooking pot, to complete their cooking.

Sprinkle with finely chopped greens. The stew is left to rest for 10 minutes, with the lid on the pan, to homogenize the taste, with the added spices and greens.

No stew, it is not served without hot polenta! As long as the stew rests, there is enough time to make a polenta to be served, steaming, next to the stew.

Stew made in winter, with frozen vegetables, is served with peasant pickles.

The stew with fresh vegetables spreads around, an autumn breeze, and the ripe tomatoes give it a light taste of homemade broth, freshly prepared, whose soft smell invades the kitchen.

Autumn stew with fresh vegetables is served with baked pepper salad.

Stewed turkey stew can be prepared without potatoes, in which case, as a garnish, you can serve rice pilaf, with or without mushrooms.

Such goodness cannot be served without a glass of white, dry, cold wine, to steam the glass.

Good appetite, you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! I want to believe that you have not forgotten that it is the season of preparing cans for the winter. I hope time has allowed you to approach them. It is not a waste of time, the supply through the markets is generous. I have already written, in the past years, on this blog, many recipes for preserves and pickles for the winter, which can help you to have a well-stocked pantry for the cold season.


Pipette stew and chicken hearts

This is a recipe that reminds me of Grandma. I remember the smell in the house
after cooking, and especially the special texture of this stew. Let's get started!

Wash the pipettes and chicken hearts well and put them to boil in a pot of cold water. Leave it at
simmer for 40-50 minutes, then drain. Keep the water separate for the sauce.
In a pan, put the vegetable oil and sauté the pipettes and hearts for a few minutes over medium heat.
Add the onion and continue to harden until slightly golden. Then add the pepper
fat, continuing to sauté. When the pepper has softened, add the chopped tomatoes. Let's
boil for a few minutes and add the water in which they boiled the organs to cover 3 quarters
composition. Season with salt, pepper, paprika and chopped parsley. leave
low heat until the sauce drops and we are ready! Try making this recipe yourself
your children because children can cook too!

Tips:
* If you like chicken livers, you can add them to this dish when you sauté the pipettes and
boiled hearts.
* Serve with mashed potatoes or polenta.


Ingredients stew of pipote and hearts

To prepare the recipe for stew of peppers and hearts, you will need the following ingredients:

About a kilogram of pipettes and chicken hearts

  • 3 medium-sized white onions
  • A red capsicum pepper
  • spoonful of sweet paprika
  • Salt
  • Pepper
  • 3 tablespoons sunflower oil

In addition, you will need:

Preparation time: 10 minutes

Cooking time: 1 hour 30 minutes

Total time: 1 hour 40 minutes


5 meals to freeze now and cook later

Your freezer doesn't have to be a sad wasteland of ice cubes and burnt remnants of the freezer. With a little preparation, it can be stored full from scratch, which can be taken directly from the freezer to the slow cooker, pressure cooker, oven or even grill. No defrosting, forethought or last-minute operation of the grocery store means your freezer can be the savior of the week's dinner.

I ended up really embracing the freezer in everyday cooking. I go into it several times a day - both to take things out and to add the meals I have cooked beforehand, to stash dinner scraps that I know how to freeze well and to keep food that I don’t I got them to eat fresh.

Many recipes and meals translate surprisingly well into being frozen. A creamy Alfredo chicken and a casserole of broccoli can be completely cooked cooked and reheated when you need a comforting pasta dish. Even kebabs can be frozen right on the skewer for the next time you want to light the grill for a quick meal.

When making frozen meals and packages, you need to freeze things properly. Freezing the flat components on a baking sheet means that the ingredients do not freeze into a large pile, which cooks unevenly, and it also means that you can freeze and then put the ingredients separately. For a pressure cleaner chicken, onions, garlic and ginger must first be eaten together so that they are frozen separately from the chicken pieces. Frozen shrimp allow you to jump at this step, because they are already blocked individually.

A secret weapon of mine is the use of frozen vegetables as a base for a tagine with canned vegetables. We can find a rainbow of vegetables that are chopped and ready to go, so I throw my favorites straight into the slow cooker with some harissa and spices for a stew that can be tied over couscous or served with a crusty bread.

When my freezer is stocked with dishes like these, I avoid resorting to a mediocre take in favor of home-cooked food at the same time it takes to heat a commercial frozen food or wait for the doorbell to ring. Join me to embrace the fabulousness of the freezer!

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Method of preparation

Wash the pipettes and chicken hearts and put them in a frying pan in a little oil. After about 5 minutes, add a little water and continue to fry. Then add half a glass of wine, continue frying and add water again, then the other half glass of wine, for about an hour. Remove the meat in a bowl, and fry the chopped onion and finely chopped garlic in the remaining sauce. When the onion is glassy, ​​put the meat on it, add a little more water, and let it fry for another 10 minutes, the operation being repeated 2-3 more times. Finally add the paprika, salt and pepper, chopped parsley and leave for another 5 minutes. Turn off the heat and leave the pan covered before serving.

It can be served with polenta or mashed potatoes.

Stew of pipettes and bird hearts

Wash the entrails well, boil them for about 2 hours to reduce the water with salt, pepper, lard. After


Video: Eintopf mit Rindfleisch und Gemüse. REWE Deine Küche (December 2021).