Sukalki (veal stew)
Allergens:
Ingredients for 5 portions
Calculate portions
Chuck
1.0 kg
Table salt
20.0 g
Ground black pepper
0.5 g
High oleic oil
0.3 l
Garlic, bulb
1.0 ud
Onion
0.15 kg
Carrots
0.025 kg
Chorizo pepper
0.75 ud
Red wine
0.05 l
White stock
0.75 l
Creamed corn
0.0 kg
Carrots
0.15 kg
Frozen peas
0.1 kg
Potatoes
0.35 kg
Elaboration
- Prepare a white stock.
- The vegetables for the ragout: garlic, onion and carrot cut into brunoise.
- Season the meat, brown the meat and add the vegetables (if the meat we use is tough, the vegetables can be raw, but if the meat is tender they can be sautéed).
- Remove the pulp from the soaked choricero pepper.
- Add the pulp of the choricero pepper, sauté, add the wine and allow to reduce.
- Add the white stock until the meat is slightly covered (the meat should not be swimming in the stock). boil until the meat is soft, add the salt and thicken the sauce with corn flour or starch.
- for the vegetable garnish: boil the diced carrots and the peas.
- Fry the diced potatoes.
- Add the garnish when serving.
Nutritional information (1 portion)
Energy
1221.88
kcal
Carbohydrates
28.82
g
Proteins
38.56
g
Lipids
102.97
g
Fiber
8.8
g
Saturates
22.04
g
Monounsaturated fatty acids
67.9
g
Polyunsaturated fatty acids
8.93
g
Cholesterol
130.3
mg
Calcium
177.85
mg
Iron
6.95
mg
Zinc
7.48
mg
Vitamin A
594.32
ug
Vitamin C
54.84
g
Folic acid
148.71
ug
Salt (Sodium)
1625.22
mg
Sugars
15.12
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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