Description
Stew with cognac is very soft. All the alcohol will evaporate in the process of extinguishing, leaving a unique flavor. I invite you to try.
Ingredients
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Pork
300 g
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Onion
1 piece
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Water
250 ml
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Cognac
2 tsp
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Nutmeg
1 tsp
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Coriander
1 tsp
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Salt
-
Black pepper
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Tomato paste
1 tsp
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Flour
1 Tbsp
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Bay leaf
1 piece
Cooking
Onions sliced, put in a bowl multivarki. Fry until transparent in the program of "Frying"
To the onions add the pork. Continue cooking for another 5 minutes
Onions with the meat flour. Mix well. Fry for another 3 minutes. The flour will become slightly Golden color.
To meat add water, salt, pepper, Bay leaf, spices, tomato paste (or ketchup) and cognac. During cooking the alcohol evaporated. Add meat aroma and softness. Turn on the program "Quenching" for 60 min.
Our goulash is ready. The aroma of freshly cooked meat very quickly going household
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