Easy Making Recipe Special Cream Stew Delicious Steady

Without fail recipe ultimate Special Cream Stew easy, yummy, practical.

12 ingredients, 8 steps, cooking Special Cream Stew

Good Morning mother, now you get present recipe Special Cream Stew with 12 ingredients and 8 steps. Next this is how to prepare, please observe carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 8 stages of easy cooking Special Cream Stew.

Ingredients for Special Cream Stew

1. You need : Chicken thigh.
2. Prepare : Onion.
3. Prepare : Carrot.
4. Prepare : Potatoes (or kabocha squash).
5. It’s : pack Shimeji mushrooms.
6. Prepare : Butter.
7. It’s : White flour.
8. It’s : Water.
9. Prepare : Consommé soup stock granules.
10. Prepare : Milk.
11. Prepare : Heavy cream (whipping cream).
12. It’s : each Salt and pepper.

If all basic ingredients Special Cream Stew it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Stages Cooking Special Cream Stew

1. Thinly slice the onion, and cut all the other ingredients into bite-sized pieces. Lightly season the chicken with salt and pepper.
   
2. Heat butter in a pot and sauté the onion over medium heat until it starts to wilt. Add the chicken, and once the surface turns white, sprinkle in the flour.
   
3. Add the carrot and briefly sauté. Sprinkle flour again (preferably sift it in). Incorporate with the ingredients as you continue to sauté over low heat.
   
4. Pour in the water and mix. It will start to thicken, so make sure to mix it well.
   
5. Once it starts to thicken, add the potatoes and shimeji, and mix.
   
6. Add the milk and consommé. Slightly increase the heat and continue mixing. Reduce to low heat right before it starts to boil.
   
7. Cover, and simmer for about 15 minutes until the vegetables soften, mixing the stew every once in a while. To finish, add heavy cream, and season with salt and pepper to taste.
   
8. If you're using kabocha squash, I recommend adding it for the remaining 10 minutes of simmering to prevent it from disintegrating into the soup.
   
9. Finish and Enjoy.

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