The stewed meat with haricot is an elementary dish. Inexperienced hostesses will easily cope with its preparation. Time will leave not so much, it is possible to keep within 30 minutes. A dish, despite simplicity, quite tasty and elegant.
It is required to you
- - a black pepper — 1/2 tsps;
- - salt — 1 tsp;
- - haricot — the 2nd banks on 400 g;
- - carrots — 1 piece;
- - garlic — 4 cloves;
- - bulbs — 300 g;
- - pulp of pork or beef — 500 g.
Instruction
1. Small cut garlic and onions. Grate carrots on an average grater. Warm vegetable oil in a frying pan, put vegetables and fry, periodically stirring slowly until onions become transparent.
2. Small cut meat, try on the pieces similar by the size to haricot. In other words, cubes with the party of 1.5 centimeters have to turn out.
3. Add fire on a maximum and pour meat. Fry, stirring slowly, the light crust isn't formed yet.
4. Lower fire on a minimum, pour in a little boiled water and you extinguish until ready a baking plate a cover. Add boiled water if necessary if liquid evaporates in too large numbers.
5. After the beginning of suppression, somewhere 15 minutes later, pepper and salt meat to taste. When meat prepares, add fire and place tinned haricot in a frying pan. If liquid in banks isn't enough, spread as is if there is a lot of, merge a half better.
6. Add a tablespoon of tomato sauce. Bring weight to the boil, switch off fire and close a frying pan a cover. Potomite a stewed meat with haricot within 2 minutes. Before giving strew a dish with the cut greens. As a zapivka use cold milk or kefir.