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Tender and juicy meat with gravy that is suitable for any side dish, and I also love to dip bread in it. It's easy to prepare and doesn't take much time. I got the recipe from my mother, and my mother from my grandmother, who worked in catering back in the Soviet Union.
INGREDIENTS
Meat - 700g.
Water -700ml.
Bulb -1-2 pcs.
Bay leaf -2 pcs.
Salt -1 tsp
Sugar for sprinkling onions - 1/3 tsp
Black pepper - to taste
Black peppercorns - to taste
Bay leaf -2 pcs.
Tomato paste - 1 tbsp.
Flour -1.5 tbsp.
Butter -30 gr.
Vegetable oil - to taste
COOKING METHOD
Meat pulp 700 grams cut into cubes like goulash, Meat at your discretion, any will do.
Cut a large onion or 2 medium ones into cubes. Pour vegetable oil into the pan 2-3 tbsp. We put the meat and fry over high heat until the liquid evaporates, as the meat begins to blush, remove from heat.
Place the meat in a heavy bottomed saucepan. In the same pan, fry the onion until light golden, as soon as the onion starts to blush, sprinkle it lightly with sugar, about 1/3 tsp. Put the onion to the meat.
Pour water onion with meat. I pour widows depending on the meat, today I have 700 grams of meat, so I pour 700 grams of water. As it boils, reduce the heat, close the lid and leave to cook on low heat for 40 minutes, if we stew the beef meat a little longer than 50-60 minutes. 40 minutes have passed, pour a little broth, about 3 ladles.
Put 30 grams of butter and 1 tbsp into the pan. melt vegetable oil and put 1.5 tbsp. flour. Stirring constantly, fry the flour, as soon as the mass darkens slightly, pour the broth and mix until smooth. The flour should not burn, otherwise the gravy will be bitter.
Add to meat and mix. Now add salt 1 tsp, black pepper, bay leaf, peppercorns, 1 tbsp. tomato paste. Stir and leave for another 20 minutes to simmer over low heat, sometimes stir so as not to burn.
The gravy is ready, serve it with any side dish, I have vermicelli today.
You can see the details and cooking details in my short video below. Bon appetit!