A detailed recipe for Portuguese cuisine with фото. 
Time: 2 час. Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 900 gr. fresh minced meat for chorizo sausage
- 1 tbsp. chopped bell pepper
- 225 gr. chopped carrots
- 225 gr. chopped young potatoes
- 3 tbsp. l olive oil
- 2 tbsp. chopped onions
- 2 tbsp. l garlic
- 2 crumbled bay leaves
- Salt and ground black pepper
- 1 tbsp. dry red wine
- 3 tbsp. veal broth or other dark broth
- 1 tbsp. l chopped parsley
- 1 loaf of sliced crispy Portuguese bread, for filing
Recipes with similar ingredients: minced pork, sweet pepper, potatoes, carrots, red wine, white bread, onions, garlic, bay leaf, parsley
Recipe preparation:
- In a pan to simmer over medium heat, heat oil. When it will heat up, put onions and crumbled bay leaves. Fry the onion in oil until golden brown, about 3-4 minutes. Salt and pepper. Add garlic, pepper and carrots. Keep going fry for 2 minutes
- Put the potatoes. Salt and pepper. Pour in the broth. Put the sausage in the center of the vegetables. Add red wine. Bouillon should go up to 2/3 of the sausage stuffing, so add it gradually. Save the remaining broth while cooking this dish. Bring the liquid to a boil and reduce the heat. Stew sausage about 1-1 hours 30 minutes, until the vegetables are soft and the sauce there will be gravy consistency. Add the left stock approximately every 30 minutes Arrange the stew in bowls and sprinkle with parsley. Serve with crispy bread.
