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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



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