Beef is same soft as veal or very rigid — it depends first of all on breed of an animal, specifics of muscles, his age. If to take beef before preparation couple of days in the fridge, thereby it is possible to improve gustatory qualities of meat.
It is required to you
- 1 kg of beef;
- 2 tablespoons of vinegar;
- bay leaf;
- onions;
- carrots;
- garlic;
- greens;
- tomato paste.
Instruction
1. Wash out meat under a stream of cold water and dry it a paper towel.
2. Cut one kilogram of beef small into cubes, then fry them from all directions on strong fire before formation of a golden crust.
3. Put the fried meat pieces in a pan with a thick bottom, fill in with one liter of boiled water and add two tablespoons of a table vinegar. Leave beef to be extinguished.
4. In one or one and a half hours of suppression add several bay leaves, the cut onions and the carrots wiped on an average grater to meat and again put meat to be extinguished.
5. 30 minutes later salt beef, add the garlic ground in the press, spices to taste, melkonarezanny greens – parsley and fennel, two tablespoons of tomato paste. Well mix everything and you stew beef of 5-7 more minutes.
6. If you want fried meat, but not stewed, then prepare soft chops from beef. For this purpose: - cut beef across fibers on portion pieces and carefully beat off them a hammer; - pickle beef for two hours. As marinade mix of olive oil and lemon juice, mix of the garlic which is passed through a press and a soy-bean sauce and also mix of kefir or tomato paste will approach or soak meat in milk; - fry in the heated vegetable oil chops on both sides on strong fire before formation of a golden crust; - lower fire to a minimum and you weary each party of a chop within five minutes. Salt chops after formation of a crust.