Tender and juicy meat with a sauce that is suitable for any side dish, but I still love to dip into it hlebushek. Prepares simple and does not require much time. I got the recipe from my mother, and my mother from my grandmother, who worked in catering in the Soviet Union.
INGREDIENTS
Meat - 700gr.
Water -700ml.
Onion -1-2 pieces.
Bay leaf -2pieces.
Salt -1ch.l.
Sugar for sprinkling onion -1 / 3ch.l.
Black pepper - to taste
Black pepper - to taste
Bay leaf -2pieces.
Tomato paste -1st.l.
1.5 tablespoons flour
Butter -30 g.
Vegetable oil - to taste
COOKING METHOD
Meat flesh 700 grams cut into cubes as goulash, meat of your choice will suit anyone.
Large onion 2 medium or cut into cubes. The pan pour vegetable oil 2-3 tbsp Put the meat and fry over a high heat to evaporate the liquid, the meat will start too light remove from heat.
Meat put in a pan with a thick bottom. At the same frying pan fry the onions until light golden, like an onion just begins too light sprinkle it lightly with sugar about 1/3 tsp.. Put the onions to the meat.
Fill bow meat water. I pour the widow according to the flesh, today I have 700 grams of meat, so water and pour 700 grams. How boils diminish the fire, close the lid and leave boil over medium heat for 40 minutes, if the meat is beef stew a little longer to 50-60 minutes. It took 40 minutes, the molded little broth, about 3 ladle.
Put in a pan 30 g of butter and 1 tablespoon vegetable oils kindle and put 1.5 tablespoons flour. Stirring constantly fry flour as soon as the mass is slightly darken pour the broth and stir until smooth. Flour should not burn slightly different sauce will taste bitter.
Pour the meat mix. Now add 1 teaspoon salt, black pepper, bay leaf, pepper, 1 tablespoon tomato paste. Stir and leave for another 20 minutes, stir occasionally to languish on low heat so as not burnt.
Sauce is ready, serve it with any side dish, I have today vermicelli.
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Details and cooking detail you can see in my very brief video below. Bon Appetit!