Description
This recipe was posted on the website in the 2009 user Tion called "Esik-fleysh (sour-sweet meat)" and is illustrated with me in the framework of "Coloring& amp;quot;. Pretty simple and original dish of the Jewish kitchen. Rich flavors and hearty. A lot of meat!
Ingredients
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Meat
1 kg
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Onion
3 piece
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Vegetable oil
2 Tbsp
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Gingerbread
50 g
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Bread
100 g
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Prunes
200 g
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Bay leaf
2 piece
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Tomato paste
1 Tbsp
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Lemon
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Black pepper
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Parsley
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Salt
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Sugar
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Cinnamon
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Carnation
2 piece
Cooking
Onion cut into small cubes, fry until Golden brown in vegetable oil.
Meat cut into small pieces and fry in vegetable oil in a deep frying pan until Golden brown.
Add the onion into the meat. Salt.
Pour the meat with water so it covers 1-2 cm, cover the saucepan with a lid and simmer on low heat until almost fully cooked meat. The onions should completely dissolve.
While the meat is stewed, crumble the gingerbread and stale bread. Prunes to wash out in warm water to release from the bones.
Add to the meat crumbled gingerbread and bread, tomato puree, clove Bud, cinnamon, Bay leaf, pepper, sugar, lemon juice (1-2 tbsp). A little boil.
In the last turn to put the prunes. Continue to cook for another 15-20 minutes, stirring often so the sauce is not burnt. If necessary, you can add the water (it is best not to hesitate to add in previous phases), lemon juice, salt, sugar. The sauce should have the consistency of thick cream, sweet-sour taste.
On the plate put a mound of meat and the prunes, pour the resulting sauce. Decorate with lemon and parsley.
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