White skipper stew

Ingredients for White skipper stew

Instructions for White skipper stew

To prepare the White skipper stew recipe, please follow these instructions:

The meat is cut into squares approximately 1 1/2 cm, blanched in lightly salted, boiling water and then rinsed in cold water. NB!! It is important to blanch the meat in order to obtain a white lobescoves.

Sample is cleaned and chopped fine. Meat and onions cooked slowly beneath the lid, with Laurel and whole black pepper bound in gauze,-cooking time approx. 1 hour. The water should be about 1 cm above the meat and onions. Beware of the Pan does not boil dry.

Raw potatoes into squares approximately 1 1/2 cm is added on top of the meat and onions. Cooker with the potatoes is about to never boil them to death.

When the meat and potatoes are tender remove spice bag and pour, if desired. some of the water from. Meat, onion and potatoes mix gently together, tilsmages with salt and white pepper. The consistency should be easy concoction and not for real!!!

Served in a heat-proof platter/Bowl and served on a underfad with butter fintsnittet chives, beets and beams, rye bread (a) party.

Tips:
The correct ratio of meat, onions and potatoes in a white Lobescoves is as follows: 3 parts of meat, potatoes and 1 part 2 parts onion.

Lean beef can be used as shoulder, Chuck steak, beefsteak, pork or clump.