Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, easy transformation potato pot-au-feu stew from soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Easy Transformation Potato Pot-au-Feu Stew from Soup. I've been having fun coming up with variations of a simple vegetable soup recipe that I found. Because you're using a rich vegetable soup you can reduce the simmering time and it will still taste amazing.
Easy Transformation Potato Pot-au-Feu Stew from Soup is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Easy Transformation Potato Pot-au-Feu Stew from Soup is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have easy transformation potato pot-au-feu stew from soup using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Easy Transformation Potato Pot-au-Feu Stew from Soup:
- Get 2 Potatoes (small)
- Take 6 Wiener sausages
- Get 1 Soup stock cube
- Prepare 1 dash Salt and pepper
- Make ready 2 1/2 cup ★Basic Vegetable Soup
When it is a pot au feu! This classic French comfort dish is stewed meats with vegetables, but the difference is the dish can be served in at least two if not three ways: The marrow is removed from the bone and spread on toast as a starter, the broth is served as a soup, and the meat is plated with the vegetables. Pot au feu is a traditional French recipe, in which a flavorful broth is served alongside a platter of roast beef, sausages, and vegetables. "The flavorful broth is often traditionally served first, dotted with croutons and sprinkled with Gruyère cheese," says chef maggie. Add flour mixture and cabbage to stew; mix well.
Steps to make Easy Transformation Potato Pot-au-Feu Stew from Soup:
- Heat the potatoes in a microwave until they are soft enough that a skewer can be easily pushed through. Then peel and cut in half.
- Add the soup stock cube and ★ ingredients marked with a to a pan along with the wiener sausages and turn on the heat.
- Once boiled, add the potatoes, turn the heat down to low and simmer for 5 minutes.
- Season with salt and pepper. If the flavour is too strong you can dilute it a bit with hot water. Add the stew to a bowl and serve with optional mustard to complete.
Wash the fingerling potatoes, pat dry, and season with olive oil spray and half of the salt, pepper, and fresh herbs. Mom used only potatoes, water, salt, pepper; start potatoes in cold water and bring to boil; when just fork tender, lower heat and cook "down low" to point where liquid thickens to consistency one desires. In a large pot, combine the onion and half each of the leeks, celery and carrots. Set the beef shanks and rump roast on top of the vegetables. Bring to a boil over moderate heat; as the stock begins to boil, carefully.
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