A man ceased to be a wild creature when he learned that a piece of a killed bison, or a mammoth, can not only be thrown into the fire, but a good dinner can be made from it. Our ancient ancestors' first culinary experience in preparing a stew was simple. They dug a small hole, filled it with water, put a piece of meat there and threw a red-hot stone from the fire. The water in the hole boiled and the cooking process began. Since then, of course, the technology for stewing meat has changed and many different recipes have been invented. Here is one of them.
It is necessary
-
- 1.5 kg goyad (edge or rump)
- 400 g bacon
- 5 onions
- 1 head of garlic
- Carrots - 1 piece
- Lemon - 1 piece
- Horseradish root - 3 pieces
- Sweet pepper - 5 peas
- Bay leaf - 5 pcs
- 200 g rye bread
- 2 l kvass
Instructions
Step 1
Wrap the meat in cheesecloth or foil, beat it well with a rolling pin, salt.
Step 2
Lard, onions, carrots, lemon, along with the zest, cut into thin slices.
Step 3
Place the carrot, onion, bacon and lemon slices in a saucepan. Put the horseradish root and head of garlic whole.
Step 4
Add allspice and bay leaf. Place a piece of bread on top.
Step 5
Put the meat in a saucepan and pour in 500 ml of kvass.
Step 6
Simmer covered over low heat for 1, 5 to 3 hours. Pour in the remaining kvass during the stewing as it boils down. When the meat is done, serve it whole or cut into chunks.
