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A stew is one of these typical, beloved, easy to prepare dishes that have almost disappeared from fine restaurant menus and, sadly, from most household dining tables (or kitchen tables).
Many home cooks shy away from it because of the extended cooking time. But, once you realize that the actual prep time is usually short and easy, things look a lot more simple. After all, as long as you are at home, you can do whatever you want/need to do around the house as long as you check on your stew once in a while. The reward is a meal chock-full of flavor and debt, hardly achieved with any other cooking method (this one being “Braising.” )
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While this one looks like a typical goulash, the seasoning changes it into a very different animal.
In my own opinion, not better or worse, just different. I eat stews and goulash regularly, so I love to change the ingredients/seasoning often, to avoid monotony in my nutrition.
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Bon Appétit ! Life is Good !
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Oh yes! I love it!
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Thanks Anneli,
Food for the Season 🙂
Cheers !
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I could eat that any day!
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Speck Knodel – don’t see those very often. I like to serve them with roast goose.
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Daniel, they are so easy to prepare, I often wonder why they are not more popular, especially in the US :
Cheers !
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