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Before you jump to 'V' steak and ginger wine hot pot recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.
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Probably the food is not quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. When you find out it takes 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When compared with your stove, you can make boiled water and also steamed vegetables faster, and use considerably less energy, by using countertop appliances. You will be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned way, but you would be wrong. Especially if you make sure the dishwasher is full prior to starting a cycle. By cool drying or even air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.
As you can see, there are many little elements that you can do to save energy, as well as save money, in the kitchen alone. Efficient living is something we can all do, without difficulty. A lot of it really is merely using common sense.
We hope you got insight from reading it, now let’s go back to 'v' steak and ginger wine hot pot recipe. To make 'v' steak and ginger wine hot pot you only need 13 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to prepare 'V' steak and ginger wine hot pot:
- Provide (9oz) shallots
- Use kettle of boiling water, to cover the shallots
- Provide plain flour
- Take (1lb 2oz ) lean stewing beef, cut it into large cubes …or buy it already diced
- Take low fat cooking spray
- Provide garlic cloves, crushed
- Use carrots, peeled and cut into thick pieces
- Prepare (11.1/2 oz) swede , peeled ane cut into thck pieces
- Use (10fl oz) ginger wine
- Prepare (10fl oz) beef stock
- Use tomato purèe
- Provide bay leaves
- Prepare salt and freshly ground black pepper
Instructions to make 'V' steak and ginger wine hot pot:
- preheat oven to gas mark 4/180c / fan oven 160c. Put the shallots in a bowl and cover with boiling water ( this makes them easier to peel) set aside …….:..meanwhile put the flour on a plate and cover the flour ……I put it in a plastic bag added the meat and shook it coating the meat, shake of excess.heat a lidded flame and ovenproof casserole dish and spray with cooking spray. cook the beef for 5 mins, turning until brown all over. you may need to do this in batches. Remove and set aside.
- Drain the shallots and peel and trim. heat the casserole dish again and add the shallots , garlic, carrots and swede. cook gently for 5-8 mins until starting to brown. Return the beef to the pan and pour in the ginger wine, beef stock, tomato purèe and bay leaves. Bring to the boil, cover and cook in the oven for two hours until tender and the juice has reduced and thickened. Remove the bay leaves, check the seasoning and serve.
- 35 minutes to prepare and 2 hours to cook
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