Description
Louisiana gumbo - popular in the southern States of America stew mixture of anything!)) From seafood to meats. In my case, it's beef and lots of herbs and vegetables! Aroma and taste are incredible! Can be served both hot and cold!
Ingredients
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Veal
450 g
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Onion
1 piece
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Garlic
2 tooth
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Dry red wine
50 ml
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Basil
50 g
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Cilantro
50 g
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Thyme
30 g
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Capers
30 g
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Cherry tomatoes
8 piece
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Tomatoes in own juice
500 ml
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Eggplant
2 piece
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Bay leaf
2 piece
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The mixture of peppers
5 g
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Soy sauce
30 ml
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Olive oil
30 ml
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Water
200 ml
Cooking
All the best in my kitchen begins with the book!))) And again-Gordon Ramsay "World kitchen". Section - America on one side and a great piece of veal on the bone on the other.
Veal is divided into 2 parts. Cut a piece of bone. From it we will cook the broth. The rest of the meat finely diced.
To put to cook the broth: beef bones, salt, pepper and Bay leaf. Cook for about 15 minutes.
High in a cast iron pan saute onion and garlic in olive oil. When they become transparent, add meat. Fry for about 10 minutes, stirring constantly.
Meat with onion and garlic add the red wine. Boil down the sauce for about 5-7 minutes.
Cilantro and Basil finely chopped. To prepare the thyme.
Cut eggplant into small cubes.
Ready strain the broth.
In a saucepan add broth, tomatoes in juice, greens, eggplant, capers and whole cherry.
Simmer for another 25 minutes under a lid, stirring occasionally so the stew's not burning. Then open the lid, give the liquid a little Vivarais (about 5 minutes).
That's all. To keep the stew warm, well serve it in forms with a cover. This will create intrigue - what's under it, and allow the guest to enjoy the flavours of the dish fully. Bon appetit!)
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