Lutong-bahay
ni CookWhatHK0 na-save
European-style braised gravy na ibinrown ang beef at buto, saka niluto nang dahan-dahan kasama karot, sibuyas, bay leaves at cloves.
Hiwain ang karne sa 2.5–3 cm cubes at patuyuin ng kitchen paper. Timplahan ng white pepper, meat spice, asin, Worcestershire sauce, at kaunting mustard.
Cut the meat into 2.5 to 3 cm cubes and pat it dry with kitchen paper. Season the meat with white pepper, gourmet mixed meat spice, salt, Worcestershire sauce, and a little mustard paste.
Magpainit ng mantika sa kawali at lutuin ang karne at mga buto sa lahat ng panig hanggang kayumanggi. Alisin at itabi sa isang mangkok.
Heat the oil in a pan. Fry the meat and bones until they are browned. Remove them from the pan and set them aside in a bowl.
Magdagdag ng tubig sa parehong kawali, durugin ang stock cube, haluin, at pakuluan. Ibalik ang karne at mga buto.
Pour the water into the same pan used for frying the meat. Add the gravy cube, stir, and bring the mixture to a boil. Afterward, return the meat and bones to the pan.
Idagdag ang asin, white pepper, bay leaves, cloves, karot, sibuyas, bawang, kintsay, at tomato purée.
Add 1/2 teaspoon of salt, a dash of white pepper, the bay leaves, 1 or 2 whole cloves, the carrot, onion, garlic, celery, and tomato puree.
Haluin at lutuin sa pinakamababang apoy ng 1 oras. I-adjust ang seasoning ayon sa panlasa, pagkatapos ay lutuin ng isa pang 30 minuto hanggang 1 oras.
Stir everything together and cook very slowly (at the minimum heat setting) for 1 hour. After this, add extra pepper or salt to taste, stir again, and continue cooking for another 30 minutes to 1 hour.
Pagkatapos ng 1.5–2 oras ng pagluluto, alisin ang lahat maliban sa karne, mga buto, at karot.
After 1.5 to 2 hours of total cooking time, remove everything from the pan except for the meat, bones, and carrot.
Ihain kasama ang mashed potatoes, pasta, kanin, o tinapay dumplings.
Serve the gravy sauce with mashed potatoes, pasta, rice, spaetzle, Klöße, or Knödel.
