How to Make Homemade Easy, Classic Cream Stew
Hey everyone, it is Louise, welcome to my recipe page. Today, we're going to make a special dish, Easiest Way to Make Award-winning Easy, Classic Cream Stew. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Easy, Classic Cream Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy, Classic Cream Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Easy, Classic Cream Stew is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few components. You can cook Easy, Classic Cream Stew using 9 ingredients and 8 steps. Here is how you cook it.
For preserving a classic recipe. I also didn't want to buy commercial roux.
Please be careful not to let it overcook since the stew mixture will start to separate. Recipe by Mouran
Ingredients and spices that need to be Make ready to make Easy, Classic Cream Stew:
- 250 grams Chicken or pork
- 1 Onion
- 2 small Carrots
- 3 Potatoes
- 2 bunches Spinach
- 2 tbsp Consommé stock granules
- 2 tbsp Butter
- 3 tbsp Cake flour
- 600 ml Milk
Instructions to make Easy, Classic Cream Stew
- Heat butter in a pot, and sauté the meat, onion, carrots, and potatoes.
- Once the onion starts to wilt, add cake flour and sauté over medium heat while being careful not to let it burn.
- Once the flour is incorporated and the white color cannot be seen, add the milk.
- Mix well from the bottom to prevent burning. Please add the consommé granules at this point.
- Add spinach. If adding fresh spinach worries you, please do so after briefly cooking them in boiling water.
- Once boiled, mix well until the stew starts to thicken. Cover the pot, and set it aside for 20 minutes after turning off the heat.
- Turn the heat back on and mix from the bottom. If necessary, adjust the taste with salt. It's done!
- It's also good to substitute potatoes with about 300 g of kabocha squash It'll turn into a more creamy color.
While that is in no way the end all be all guide to cooking easy and quick lunches it's excellent food for thought. The stark reality is that will get your creative juices flowing so that you can prepare wonderful lunches for the family without the need to perform too much heavy cooking through the process.
So that is going to wrap it up for this special food Recipe of Super Quick Homemade Easy, Classic Cream Stew. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!