Gypsy-style beef is a hearty dish. The meat is cooked with an abundance of spices, red wine and brisket. As a side dish, boiled rice, potatoes or mashed potatoes are better suited.
It is necessary
- - 1 kg of beef pulp;
- - 2 carrots, 2 bell peppers;
- - 1 onion, 1 tomato;
- - 3 cloves of garlic;
- - 1 glass of dry red wine;
- - 200 g of boiled-smoked brisket;
- - 3 tbsp. tablespoons of olive oil;
- - lavrushka, basil, parsley, salt, pepper.
Instructions
Step 1
Cut the beef into small pieces, like for goulash. Heat olive oil in a deep frying pan, fry chopped onions until transparent. Add meat, grill together, stirring occasionally. Add salt and pepper to taste.
Step 2
When there is not much meat juice that was released during frying, start pouring in the wine. Reduce heat to low, simmer meat in wine for an hour and a half, adding wine as it boils down. Stir the meat from time to time to prevent it from burning.
Step 3
Grate the carrots on a coarse grater, peel the bell pepper from the seeds, cut into large pieces together with the tomato. Cut the smoked-boiled brisket into strips.
Step 4
After an hour and a half, add vegetables and chopped garlic to the meat in a frying pan, stir, simmer for another 30 minutes. Add brisket, herbs, bay leaf. You can add a few tablespoons of hot ketchup for pungency and piquancy. Cook for another 15 minutes.
Step 5
Gypsy beef is ready, serve immediately. It turns out very tender, aromatic and tasty meat.
