Very tender meat and not boiled vegetables. Alena Prik's recipe
Ingredients: beef (I have a couple of steaks from the "edge" on the bone), flour, green peas, carrots, onions, vegetable oil, salt and pepper, water, bay leaf
Cooking method:
It is better to take meat with small sebaceous streaks. Cut off films and veins from it, cut into medium pieces and rinse in water, dry with a paper towel. Add flour to the bowl and stir. (If the pieces are large, just roll in flour).
Peel the onion and also rinse, then chop in any way. I have feathers.
Heat a thick-walled frying pan or cauldron on the stove by pouring vegetable oil into it. Put the meat and onion slices, fry for 5-8 minutes, stirring occasionally. It is necessary that the pieces of meat seal the juice inside themselves, becoming covered with a golden crust.
After that, add boiling water, add bay leaves and bring the liquid to a boil. Remove any copious foam (if any), reduce heat to medium and simmer the beef for about 40 minutes, stirring occasionally. If the water boils away, add some more.
Peel the carrots from the peel and rinse it in water, cut into medium pieces. Rinse the green peas too. When there is some liquid left and the meat is soft, add the peas and sliced carrots. Stir and cook for another 5-8 minutes. You can add a little garlic or chopped fresh herbs. It is at this point that the dish needs to be salted and peppered.
When the carrot pieces are practically soft, turn off the heat and taste the dish, adjust if necessary.
Bon appetit!🍛