Mutton with prunes turns out fragrant and gentle at the expense of beer sauce. Such dish will please any man and not only...
It is required to you
- - mutton pulp of 900 g;
- - bacon of 100 g;
- - port wine of 100 ml;
- - dark beer of 1 l;
- - celery of 2 pieces;
- - desi of 30 g;
- - balsam vinegar 1 tablespoon;
- - vegetable oil 2 tablespoons;
- - bay leaf of 2 pieces;
- - prunes of 200 g;
- - thyme 1 branch;
- - garlic 2 segments;
- - onion of 2 pieces;
- - flour 1 tablespoon;
- - ground black pepper;
- - salt.
Instruction
1. Crush bay leaf and garlic. Carefully wash up mutton, shift in a pan, add garlic, bay leaf, a thyme and fill in with beer. Leave to be pickled in the fridge for the night.
2. Fill in prunes with port wine and balsam vinegar. Also leave to be pickled in the fridge for the night.
3. Slice bacon thin, onions half rings, and a celery pieces. Get meat from marinade, dip a paper towel.
4. Mix a desi with vegetable, heat in a frying pan. Fry mutton pieces from two parties. In the same oil fry bacon, onions, a celery and flour. Fry within 6 minutes. Add meat to bacon and vegetables, fill in with marinade, bring to the boil. Cover and extinguish 1.5 hours on slow fire. Then add prunes with marinade. You extinguish 30 more minutes.