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Vegetables Cooked with Meat
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Ingredients
- Meat1 kg
- mixed vegetables1 kg
- large grated onion1 large onion
- oil2 tbsp
- vinegar1 tbsp
- Garlic1 clove
- tomatoes or tomato paste¼ kg or 1 tbsp paste
- salt, pepper, and wateras needed
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 380, protein 36, fat 20, carbs 14, fiber 5, sugar 6
Original steps
- Heat about 2 tbsp of oil in a pot over medium heat, add the large grated onion and the meat, and sauté until the meat browns.
- Add the vinegar, minced garlic, and either the pureed tomatoes or tomato paste; cook until the tomatoes are softened if using fresh, then season with salt and pepper.
- Add water, and once it reaches a boil, add the vegetables and spices, then simmer on low heat until everything is tender.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking