Emu Stew (Mark Olive)

Emu Stew (Mark Olive)

5.0 3 évaluations

Prép. 10min

Total 25min

4 portions

Ingrédients

unsalted butter
50 g
onion cut into quarters
100 g
celeriac cut into pieces (2-3 cm)
100 g
carrot cut into pieces (2-3 cm)
200 g
parsnip cut into pieces (2-3 cm)
70 g
turnip cut into pieces (2-3 cm)
130 g
plain flour
25 g
dried bush tomatoes (optional)
20 g
ground lemon myrtle
¼ tsp
ground saltbush
¼ tsp
ground sea parsley
¼ tsp
bush tomato powder
¼ tsp
ground pepperleaf
¼ tsp
ground wattleseed
¼ tsp
tomato paste
30 g
sea salt
1 - 2 pinches
Beef stock paste (see Tips)
1 tsp
red wine
50 g
water
250 g
emu fillet steak, cut into strips (6 x 1 cm)
500 g

Niveau

facile

Infos nut. par 1 portion

Sodium 234 mg

Protides 35.3 g

Calories 1517.7 kJ / 362.8 kcal

Lipides 13.2 g

Fibre 5.2 g

Graisses saturées 7.3 g

Glucides 23.9 g

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Également présenté dans

Chef favourites 57 Recettes
Australie et Nouvelle-Zélande

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