Beef, shpigovanny fat and vegetables, can act as a hot dish. However it is perfectly used also as cold meat cutting not only thanks to the flavoring, but also esthetic properties. Carrots which are present at a dish give not only juicy smack, but also very much decorate it.
It is required to you
- - beef sirloin (integral piece) of 1 kg;
- - lard of 200 g;
- - carrots of the average size of 1 piece;
- - onion of 1 piece;
- - roots of parsley and celery;
- - flour of 10 g;
- - tomato puree 2 tablespoons;
- - desi of 10 g;
- - salt;
- - spices;
- - black sprinkling pepper.
Instruction
1. It is good to wash out and dry meat a towel or a napkin.
2. Small circles to cut fresh carrots, onions — half rings. To rub a root part of parsley and a celery on a large grater.
3. Cut fat bars of the average size.
4. A sharp knife make small horizontal cuts in an integral piece of beef and alternating to place in them fat and roots.
5. For receiving a crust, short time to fry meat in a frying pan on rather strong fire.
6. Shift meat in a deep pan, fill in with water that it covered meat on ¾, to add some spice and to extinguish in an oven a baking plate a cover 2.5 hours.
7. For a basis of sauce it is necessary to take the liquid which remained after suppression, to add to it flour, tomato puree and a desi. Mix, place on fire, bring to solidification of weight.
8. Put the cut ready meat in a dish and fill in with sauce.