There are many ways to prepare meat dishes. The "Russian-style" beef stew turns out to be very tasty even without preliminary marinating the meat. The delicate and peculiar taste of this dish will not leave indifferent your family and friends.
It is necessary
-
- Beef - 800 g;
- bacon - 100 g;
- onions - 4 pcs;
- rye bread - 100 g;
- side dish potatoes;
- flour;
- parsley;
- celery;
- carrots - 1 pc;
- sour cream - ½ tbsp;
- salt
- ground red and black pepper
- caraway.
Instructions
Step 1
Wash the beef thoroughly in cold water, dry it a little, cut it across the fibers into slices about 1 - 1.5 centimeters thick and beat with a kitchen hammer.
Step 2
Marinate the cuts of beef if desired. To do this, cut 3 onions into thin half rings, mash slightly, add salt, meat and mix. Squeeze the juice from half a lemon, add 1 glass of water and pour into the meat. Add spices and stir. Leave it on for 5-10 hours. If there is no way to marinate the meat, cook it right away.
Step 3
Combine flour, ground red pepper and salt. In this mixture, roll the slices of meat and fry in highly heated vegetable oil on both sides until golden brown.
Step 4
Cut carrots into strips, black bread into small cubes, onions into thin half rings, chop celery and parsley.
Step 5
Cut the bacon into thin slices and place in a saucepan, completely covering the bottom. Top with a layer of grilled beef, then a layer of onions, carrots, bread and herbs. Sprinkle with salt, black pepper and cumin. You can add a few bay leaves if you like. If the size of the saucepan allows, make several such layers.
Step 6
Next, fill everything with hot water, cover and put on low heat. As soon as the water boils, remove the saucepan from the heat and place in the oven at 180 degrees. Simmer the meat for 1, 5 - 2 hours. Pour sour cream 30 minutes before cooking.
Step 7
While the meat is cooking, fry the potatoes, which you will serve as a side dish.
Step 8
Divide the meat and stews into wide bowls, top with the sauce from the saucepan and sprinkle with finely chopped herbs.
