 |
 Uzbek - Azhabsanda (Steamed Beef Stew)
adapted from The Art of Uzbek Cooking by Lynn Visson
|
Description
|
|
|
|
Ingredients
|
- 1 Teaspoon Olive Oil
- 3 Medium Potatoes -- Chopped
- Salt And Pepper -- To Taste
- 5 Large Roma Tomato -- Sliced
- 3 Medium Carrot -- Chopped
- 1 Large Onion -- Chopped
- 2 Pounds Beef -- Cubed
- 2 Medium Italian Peppers -- Chopped
- 1/2 Cup Dill -- Chopped
- 1/2 Cup Parsley -- Chopped
- 8 Cups Beef Broth
|
|
Directions
|
Combine all ingredients, stir well and simmer, covered for 1 1/2 hours.
|
|
Serves
|
4
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version