Hi all!
We continue our journey through the old Europe. The next two issues will be devoted to Mediterranean cuisine again. But not Italian, but Spanish.
The kitchen of this country is replete with simple, satisfying and bright dishes in which meat, vegetables and seafood are sufficiently present. Estophado is a living example.
In fact, these are just stew in thick gravy meat, taking its roots (like Paelly) in simple peasant food, which does not prevent him from present in the menu of expensive restaurants and serve as something exquisite and original.
There are many types of Estophado. We prepare two options — Peruvian and Spanish. They differ in that the first is a full -fledged hot dish that requires a side dish, and the Spanish version is more like a very thick soup, which is a side dish and the first dish in one bottle.
So, today we will try to make the Peruvian version.
We will need to cook this delicious thing:
- Meat (1 kg of beef or pork)
- Firm rawcoped sausage
- Mushrooms (it is better, of course, some white, but champignons will also go)
- Tomatoes
- Dry white wine
- 1.8 liters of meat broth
- Onion
- Garlic
- Flour
- Vegetable oil
- Butter
- Pepper
- Salt
Everything is approximately in such volumes as in the picture (the broth is currently cooked and remained behind the scenes):
We take a pan, pour oil there (you can still put fatty pieces of meat) and melt:
Cut the meat into pieces 2-3 cm:
We throw it into a pan and begin to fry, stirring periodically:
While the meat is fried and covered with a light crust, we clean the tomatoes from the skin. You can stupidly with a knife (like four left in the picture), or you can boil water and scald — then the skin will come much easier (the one that is even, on the right). At the same time we cut the onion:
Tomatoes are also crumbling on small cubes and press the garlic:
Cut the mushrooms:
and sausage:
As a result, we got the following picture:
At this point, the meat reached the desired condition:
Now we just take all our good: onions, tomatoes, garlic, mushrooms, sausage, glass of wine, hot broth, flour, pepper with salt and upbringing add to meat:
Mix, bring to a boil, cover with a lid and extinguish everything for about thirty or forty minutes:
Along the way, we cook rice and serve with the meat melting in the mouth and amazing gravy:
Bon appetit!
