| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 x ca. 30 g | Beef stew meat <cut into 1/2-inch pieces> |
| 3/4 Tasse | Potato; unpeeled and cubed |
| 1/2 Tasse | Carrots sliced |
| 1 Esslöffel | balsamic vinegar |
| 3/4 Teelöffel | thyme dried |
| 1/4 Teelöffel | black pepper |
| 2 1/2 Tasse | Fat-free beef broth; reduced-sodium |
| 1 Tasse | water |
| 1/4 Tasse | chilli sauce |
| 2 x ca. 30 g | Egg noodles; thin, uncooked |
| 3/4 Tasse | Pearl onions; rinsed and drained <jarred or canned> |
| 1/4 Tasse | peas frozen |
|
Heat large saucepan over high heat until hot; add beef. Cook 3 minutes or until browned on all sides, stirring occasionally. Remove from pan. Cook potato, carrots, vinegar, thyme and pepper 3 minutes in same saucepan over medium heat. Add beef broth, water and chili sauce. Bring to a boil over medium-high heat; add beef. Reduce heat to medium-low; simmer, covered, 30 minutes or until meat is almost fork tender. Bring beef mixture to a boil over medium-high heat. Add noodles; cook, covered, 7 to 10 minutes or until noodles are tender, stirring occasionally. Add onions and peas; heat 1 minute. Serve with crackers, if desired.
|
|
Anmerkungen zum Rezept:
|
