This roast is surprisingly tender and aromatic. Even if you do not shine with culinary skills, feel free to cook this dish. There is nothing difficult and impossible in it.
It is necessary
- - 800 g of beef pulp,
- - 500 g of potatoes,
- - 300 g pumpkin,
- - 2 carrots,
- - 2 onions,
- - 1 celery root,
- - 1 stalk of leeks,
- - 200 ml of dry white wine,
- - salt,
- - pepper,
- - greens: basil, marjoram, dill and parsley (you can use dried herbs),
- - 1/2 tsp. paprika,
- - 100 g sour cream,
- - vegetable oil.
Instructions
Step 1
Brown the meat in a frying pan with vegetable oil, add chopped onions, salt, pepper, simmer while peeling and chopping vegetables, add basil, pour in a little water.
Step 2
Cut the potatoes into slices, pumpkin and celery into cubes, carrots into circles, leek into rings, chop the herbs. Put the meat in a ceramic roast pot, then lay the vegetables in layers, sprinkling with spices and herbs.
Step 3
Pour wine into a frying pan with the remaining fat and juice from frying meat, bring to a boil, mix, add to the roast.
Sprinkle with paprika, add water and sour cream so that the vegetables are almost completely covered, sprinkle with herbs and put in the oven for another 30 minutes.
