Sastojci: 550 g junećeg ribića ili paufleka, 1 veća glavica crnog luka, ½ kocke za juneću supu + 500 ml vrele vode, 75 ml belog vina, malo ulja, zelen za corbu.
Priprema:
0. Ako je meso u komadu, iseci na kocke. Ako su snicle isecite na 2 ili tri dela ili ostavite cele.
1. Crni luk oljustiti i iseckati na rebarca.
2. U šerpu sipati ulje da pokrije dno. Dodati 70 ml vode i staviti na sporet, jaku vatru (6). Poredjati komade mesa i prziti da junece meso porumeni.
3. Dodati crni luk i mešati dok ne postane staklast.
4. Dodati malo zeleni za corbu. Mešati da ispari sva tečnost.
5. Dodati 70 ml bujona. Poklopiti i krčkati na srednje niskoj vatri (3), 1 sat.
Ako su vam kocke mesa debele, kuvajte jos 30 minuta.
Pre nego ispari sav bujona, dodati 70 ml bujona. I tako nastavite da dodajete, dok kuvajte meso.
6. Sipati vino, promesati I kuvati jos 1 sat. Pobiberiti po ukusu.
Napomena: so nije potrebna jer je zelen za corbu slana.
Ingredients: 550 g of beef shank or beef belly, 1 large onion, ½ cube for beef soup + 500 ml of hot water, 75 ml of white wine, a little oil, homemade seasoning for soups, stews.
Preparation:
0. If the meat is in a piece, cut it into cubes. If they are sliced, cut them into 2 or 3 parts or leave them whole.
1. Peel the onion and cut it into strips.
2. Pour oil into the pot to cover the bottom. Add 70 ml of water and put on the stove, high heat (6). Arrange pieces of meat and fry until the beef is golden brown.
3. Add the onion and stir until it becomes glassy.
4. Add some seasoning for soups, stews. Stir to evaporate all the liquid.
5. Add 70 ml of broth. Cover and simmer over medium-low heat (3), 1 hour.
If your meat cubes are thick, cook for another 30 minutes.
Before all the broth evaporates, add 70 ml of broth. And so keep adding, while cooking.
6. Pour the wine, stir and cook for another 1 hour. Add pepper to taste.
Note: salt is not needed because seasoning for soups, stews has salt.
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