Why did the Soviet? Yes, all because that's when it was at its peak.
So hot it was served in the dining room each and cafes and even in the restaurants, it is often prepared by our mothers and grandmothers for the holidays. Recall?
Ingredients:
400 -500 gr. beef
2 pickles
1 clove of garlic
1 head of onions
5 pieces. peas of black pepper
2 bay leaves
2 tbsp. l. tomato paste
salt
vegetable oil
Preparation:
1. Cut the meat into cubes or strips medium. Can be cubes or slices - as you like more and more convenient.
2. Preheat a frying pan in a cauldron or vegetable oil and lightly fry the beef.
3. Cut onions thin half-rings, put in a kettle and fry with the meat until the onions softness.
4. Then add the tomato paste, stir and cover the lid.
5. Cucumber Grate or finely chop.
6. Put cucumber meat, stir again.
7. Next, pour a little water or broth and continue stewing under the cover until tender meat.
8. The finished dish with salt, pepper, toss the bay leaf, and passed through a garlic press. Warm up for 5 minutes and remove from heat.
Sometimes add a carrot, but it is an amateur or eating habits. Initially carrots in this dish should not be.
Serve with boiled potatoes, pasta or rice.
In some recipes found the potatoes into cubes, which is prepared with the meat.
Yes, this version also has a place to be.
There, everything is very simple: potatoes into cubes fried in vegetable oil until soft and laid the meat on stage bookmarks cucumber. Stew all together.
We get two in one - a side dish and the meat and gravy in one dish.
Bon Appetit!
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