Uluhlu lwegrosari:

• 2 lbs stewing meat (shin)
• 1 iponti yeitapile ezincinci ezibomvu
• 3 -4 iminqathe
• 1 itswele elityheli
• 3-4 iziqu ze-celery
• 1 icephe legalikhi intlama
• 3 iikomityi zenyama yenkomo
• 3 iikomityi zenyama yenkomo
li>
• 2 iicephe zetomato paste
• 1 icephe le-Worcestershire sauce
• Irosemary entsha kunye ne-thyme
• 1 icephe elingcono kune-bouillon beef
• 2 amagqabi e-bay
• Ityuwa, ipepile, igalikhi, umgubo wetswele, isinongo sase-Italian, i-cayenne pepper
• 2-3 amacephe omgubo we-peas
• 1 ikomityi ye-ertyisi li>

Imiyalelo:

Qala ngokunonga inyama yakho. Fudumeza i-skillet ukuya kushushu kakhulu kwaye uyitshise inyama macala onke. Susa inyama xa i-crust sele yenziwe kwaye wongeze itswele kunye neminqathe. Zipheke zide zibe zithambe. Emva koko yongeza i-tomato paste kunye nenyama yenkomo. Gxuma ukudibanisa. Yongeza umgubo kwaye upheke i-1-2 imizuzu okanye de kube umgubo ococekileyo uphekwe. Yongeza umhluzi wenyama yenkomo uze ubilise uze unciphise ubushushu.

Okulandelayo yongeza isosi yaseWorcestershire, imifuno efreshi, kunye nebay leaf. Gubungela kwaye uvumele ukucima ukushisa okuphantsi kwe-1.5 - 2 iiyure okanye ide inyama iqale ukuthambisa. Emva koko yongeza amazambane kunye ne-celery kwimizuzu engama-20-30 yokugqibela. Ixesha lokungcamla. Emva kokuba inyama ithambile kwaye imifuno ivuthiwe, ungayinika. Khonza ngesitya okanye ngaphezulu kwerayisi emhlophe.