@thu.uyn6663: Mũ Quấn Tóc Lông Dệt Sóng Siêu thấm hút #xuhuong #mũ #muquantoc #tienichcuocsong

Thu Uyên

Open In TikTok:

Region: VN

Tuesday 15 September 2026 02:24:46 GMT

68

2

0

1

Music

Download

No Watermark .mp4 (1.86MB) No Watermark(HD) .mp4 (1.86MB) Watermark .mp4 (2.01MB) Music .mp3

Comments

There are no more comments for this video.

To see more videos from user @thu.uyn6663, please go to the Tikwm homepage.

Other Videos

#somalitiktok #xamuudiii #somalitiktok12 #fypviralシ

#somalitiktok #xamuudiii #somalitiktok12 #fypviralシ

Better Comment Section Fr🔥 | song: Villain Tekk | #youtubefr #ytshorts #edit

Better Comment Section Fr🔥 | song: Villain Tekk | #youtubefr #ytshorts #edit

#drums #king #sunil #solo🇮🇳

#drums #king #sunil #solo🇮🇳

#fyp #fyppppppppppppppppppppppp #bmw #عربيات_مصر_بقت_عالميه

#fyp #fyppppppppppppppppppppppp #bmw #عربيات_مصر_بقت_عالميه

Ingredients: 1.5 kg braising beef or chuck steak, cut into bite-sized chunks 2 tablespoons vegetable oil 3 tablespoons plain all-purpose flour 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 large onion, peeled and chopped 4 garlic cloves, minced 2 tablespoons tomato paste 4 tablespoons brandy or whisky 1 tablespoon Worcestershire sauce 1 litre beef stock 300 g chestnut mushrooms, thickly sliced 1 tablespoon cornstarch mixed with 3 tablespoons cold water, optional 120 ml heavy cream 2 tablespoons fresh parsley, roughly chopped Extra black pepper, for serving Creamy mashed potatoes, for serving Steamed broccoli or green beans, for serving Directions: Preheat the oven to 160°C (320°F). Heat the vegetable oil in a large oven-safe casserole dish over high heat. Place the beef in a large bowl and toss it with the flour, salt, and black pepper until evenly coated. Add the beef to the hot casserole dish and brown for 6–8 minutes, turning regularly so the pieces develop a rich golden-brown exterior. Work in batches if your pan is crowded. Reduce the heat to medium and add the chopped onion. Cook for 3–4 minutes, stirring regularly, until the onion begins to soften. Add the minced garlic and tomato paste. Stir well and cook for another minute. Pour in the brandy or whisky, followed by the Worcestershire sauce and beef stock. Stir thoroughly, scraping up any browned pieces from the bottom of the casserole. Add the sliced mushrooms and stir everything together. Bring the mixture to a gentle boil. Cover the casserole with a lid and transfer it to the preheated oven. Cook for approximately 3 hours, or until the beef is very tender. Check the casserole during the final hour of cooking. If the gravy becomes too thick or begins to look dry, add a splash of hot beef stock or water. Once the beef is tender, remove the casserole from the oven. If you prefer a thicker gravy, stir in the cornstarch slurry and allow it to simmer gently for a few minutes. Stir in the heavy cream until the gravy becomes smooth and luxurious. Sprinkle with fresh parsley and a little extra black pepper. Serve hot with creamy mashed potatoes and steamed broccoli, green beans, or another favorite green vegetable. Prep Time: 20 minutes | Cooking Time: 3 hours 20 minutes | Total Time: 3 hours 40 minutes Kcal: 384 kcal | Servings: 10 servings

Ingredients: 1.5 kg braising beef or chuck steak, cut into bite-sized chunks 2 tablespoons vegetable oil 3 tablespoons plain all-purpose flour 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 large onion, peeled and chopped 4 garlic cloves, minced 2 tablespoons tomato paste 4 tablespoons brandy or whisky 1 tablespoon Worcestershire sauce 1 litre beef stock 300 g chestnut mushrooms, thickly sliced 1 tablespoon cornstarch mixed with 3 tablespoons cold water, optional 120 ml heavy cream 2 tablespoons fresh parsley, roughly chopped Extra black pepper, for serving Creamy mashed potatoes, for serving Steamed broccoli or green beans, for serving Directions: Preheat the oven to 160°C (320°F). Heat the vegetable oil in a large oven-safe casserole dish over high heat. Place the beef in a large bowl and toss it with the flour, salt, and black pepper until evenly coated. Add the beef to the hot casserole dish and brown for 6–8 minutes, turning regularly so the pieces develop a rich golden-brown exterior. Work in batches if your pan is crowded. Reduce the heat to medium and add the chopped onion. Cook for 3–4 minutes, stirring regularly, until the onion begins to soften. Add the minced garlic and tomato paste. Stir well and cook for another minute. Pour in the brandy or whisky, followed by the Worcestershire sauce and beef stock. Stir thoroughly, scraping up any browned pieces from the bottom of the casserole. Add the sliced mushrooms and stir everything together. Bring the mixture to a gentle boil. Cover the casserole with a lid and transfer it to the preheated oven. Cook for approximately 3 hours, or until the beef is very tender. Check the casserole during the final hour of cooking. If the gravy becomes too thick or begins to look dry, add a splash of hot beef stock or water. Once the beef is tender, remove the casserole from the oven. If you prefer a thicker gravy, stir in the cornstarch slurry and allow it to simmer gently for a few minutes. Stir in the heavy cream until the gravy becomes smooth and luxurious. Sprinkle with fresh parsley and a little extra black pepper. Serve hot with creamy mashed potatoes and steamed broccoli, green beans, or another favorite green vegetable. Prep Time: 20 minutes | Cooking Time: 3 hours 20 minutes | Total Time: 3 hours 40 minutes Kcal: 384 kcal | Servings: 10 servings

About

Robot
API

Legal

Privacy Policy