Cazuela de Vacuno


600 gramos de carne (sin huesos) divida en 6 pedazos
8 papas
1 zanahoria rallada
1 cebolla partida en 4
6 pedazos de zapallo (tierno o amarillo)
1/2 pimiento
1/2 taza de arroz o 1/4 taza de chuchoca o polenta
apio, porron, oregano, negrita - al gusto

Agregar en verano 1 atadito de porotitos verdes picados, 2
choclos con coronta partidos en 3.


Le carne se pone a hervir a fuego lento con la cebolla y ali~nos.

Se agregan despues las papas y porotitos verdes; el zapallo 10
minutos despues que las papas y por ultimo el arroz o polenta o
chuchoca y los choclos.

Si quiere, antes de servir la cazuela, se ali~na con huevo, 1 yema
se deshace en un plato con un poco de caldo y se echa a la
cazuela. La clara se pone directamente en el caldo. Sale espuma
negra que la gente la cuela y bota; esa es albumina, por lo tanto
conviene no desperdiciarla.


espero que me quede muy deliciosa....

la carne con hueso blanco(costillas o coluda) dan mas sabor a la cazela y si es de vaca vieja bien hervida mejor aún. es mi punto de vista,de un cazuelero viejo
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