Ingredients
Lean basis:
- 1 glass Pea
- 2 pieces Onion
- 1 piece Carrot
- 1 tablespoon Tomato paste
- 1 teaspoon Flour wheat / Flour
- 0,5 teaspoon Corn starch
- 2 tablespoons Vegetable oil
- Salt to taste
- Black pepper to taste
- Savory to taste
Don't lean additional:
- 300 gram Beef
- 1 piece Bay leaf
- 3 pieces Allspice
- Salt to taste
- Black pepper to taste
Instructions
- Wash and soak the peas, preferably overnight.
- Cut the meat into strips and put it in a bowl of a slow cooker, add spices and salt. We set the extinguishing program for 50 minutes. You can simmer in a cauldron, periodically adding water, or use a ready-made stew.
- Rinse the peas again, pour two glasses of water and then boil it, add salt at the end of cooking. Beat the finished peas with a spoon or blender and pour a spoonful of vegetable oil.
- Peel and finely chop the onion, grate the carrots on a coarse grater.
- Heat vegetable oil in a frying pan and fry onions and carrots, add tomato paste and pour in about a glass of water. Add salt, pepper, savory and boil.
- Mix the starch and flour with water and pour into the boiling sauce. Stir and let it boil for a couple of minutes. Serve pea puree with sauce, and stew - lean.