Hungarian beef is tart and sweet and sour. This flavor comes from capers. The dish itself is served with pasta and fresh vegetables. Great for dinner.
It is necessary
- - beef pulp 1 kg;
- - fat 150 g;
- - wheat flour 100 g;
- - carrots 2 pcs.;
- - parsley 100 g;
- - celery 1 pc.;
- - onions 2 pcs.;
- - dry white wine 100 ml;
- - bay leaf 1 pc.;
- - lemon zest 1 pc.;
- - capers 20 pcs.;
- - mustard 2 tbsp. spoons;
- - sour cream 1 glass;
- - lemon juice 1 tbsp. the spoon;
- - sugar 1 teaspoon;
- - salt;
- - ground black pepper.
Instructions
Step 1
Wash the beef, pat dry with a paper towel, then cut into thin portions. Beat the meat on both sides, roll in flour. Heat half of the fat in a frying pan, fry the beef on both sides, you should get a golden crust.
Step 2
Peel, wash and cut into strips of celery, carrots and onions. Melt remaining fat in a separate skillet. Saute vegetables for 5 minutes, then add capers, wine, some water. Simmer, covered, until tender, about 7 minutes.
Step 3
Pour the sauce in which the vegetables were prepared to the meat, salt and pepper, simmer for 25 minutes under the lid. Then add vegetables, lemon zest, a little flour and sour cream to the meat, simmer for another 30 minutes. The meat is served with boiled pasta and fresh vegetables.
