Joined favorite bulgur with chanterelles, vegetables, added the ground beef. And this stew came out - rich in flavor and very useful. That is, stew. Sneakers leave, do not throw.
|Cooking time 45 minutes||Number of servings 6|
To cook grits.
I use products from TM Mistral, as sure as 100 %.
Unfortunately, in my house are not a fan of lentils, and that it is necessary in every way to mask...
Pour the bulgur and lentils 1 Cup boiling water.
Slice the carrots into strips, onion half-rings.
1 tbsp vegetable oil fry the onion and garlic petals,
2 - 3 minutes.
Add the thawed carrots and mushrooms ( in my case frozen cooked chanterelles) fry.
Eggplant cut into large piece and put in the cauldron.
Pour the remaining oil and fry 5 minutes, stirring occasionally.
During this time the grits have absorbed all the water and swollen.
Add it to the cauldron, and pour 1 Cup of boiling water.
Simmer over medium heat for 5 minutes.
Put the minced meat, add salt, stir and simmer for 10 minutes.
Chop the celery and cherry.
Add to stew.
Season to taste ground black pepper and dried mint.
Cover and leave on low heat for 5 - 10 minutes.
The stew is ready.
Slice of delicious "Swedish" bread and serve.