The beef stewed with vegetables is a great option of a hot dish both for a family lunch, and for a holiday table. Meat turns out very gentle, and stewed vegetables melt in the mouth at all. To a dish gives to special piquancy beer sauce with which beef develops a little sharp taste and a malty flavor.
It is required to you
- 5 kg of beef;
- 2 tomatoes;
- 4-5 stalks of a celery;
- 2 carrots;
- 1 big bulb;
- sunflower or desi;
- 2 tablespoons of flour;
- salt;
- pepper;
- khmeli suneli;
- 3 l of beer.
Instruction
1. Wash meat. Dry it tissues from excess moisture. Cut beef on small pieces on 15-25 grams. In order that the dish as a result turned out very gentle and soft, it is necessary to approach the choice of meat attentively. It is the best of all to choose those pieces which are specially cut for goulash. If such in shop isn't present, then meat from the top part of coxofemoral juncture or a back croup of cow carcass will approach. Surely peel beef from excess films and cartilages. As a result at you have to turn out clean pulp with a minimum of thin fat layers.
2. Mix flour, salt and pepper in a separate plate. It is also possible to add special seasonings to beef. Roll in each piece of meat breaded and fry to a golden crust. For frying it is possible to use sunflower or a desi. In the first case when frying meat gets an appetizing crust, and in the second – keeps the gustatory qualities better.
3. Clean and wash onions, a celery and carrot. Cut onions with half rings, a celery - pieces, and carrots – straws. Warm sunflower oil in the second frying pan and fry on it vegetables to a golden crust.
4. Shift meat in a cauldron or any heavy pan. Scald tomatoes boiled water, husk with them, cut on small pieces and lay out over beef. On tomatoes an even layer put the fried vegetables. Fill in a dish with beer so that to cover all ingredients. Instead of beer it is possible to use meat soup. If desired the spoon of tomato sauce is added to sauce.
5. Add 1-2 pieces of bay leaf, khmeli suneli, mix of pepper or other spices to taste. Put a pan on small fire and you extinguish a dish about 2 hours. Salt in 10-15 minutes until ready. Before giving on a table strew a braised beef with vegetables the crushed greens.