Description
What attracted this recipe is that the meat is stewed in large chunks, not fine thread. Wine sauce nicely complements the autumn vegetables, alcohol is not felt. Surprised me my daughter, who doesn't eat meat except pasta and empanadas. Ate the biggest steak and the next day asked for "yesterday"... for me it is the best indicator. So, chicken cutlets braised in a pot. For the contest "Autumn tango"
Ingredients
-
Beef
500 g
-
Carrots
2 piece
-
Parsley
1 piece
-
Dry red wine
1 cup
-
Broth
1 cup
-
Flour
1.5 Tbsp
-
Onion
1 piece
-
Apple
2 piece
-
Bay leaf
2 piece
-
Spices
-
Bread crumbs
-
Vegetable oil
Cooking
Our original one.
Cakes to beat the 2 sides, but not in porridge.
Salt and pepper mix with crackers, breaded pork cutlet.
... and quickly fry with 2 sides on a very hot pan. Do not try to finish roasting until tender, they come in a pot. Put while in the something bowl-a bowl. The pan leave! We're gonna need it with the oil from under the meat.
Apples clear from serdtsevina, cut into slices. Carrots and parsley root - straws. Onion - diced.
Fry the onions until light Golden brown. You can add minced garlic.
Apple, carrot and parsley and fry with the oil left from the meat.
The flour dry to cream color,
pour half of the broth and wine, salt and mix thoroughly, to avoid lumps.
If you fail to drain.
On the bottom of the pot pour half the sauce
put half of the stewed vegetables,
chops,
the remaining sauce and vegetables. Well, if the pot is not very full.
Send our meatballs in the oven for an hour at 180-200.
After 40 minutes, drop, add the remaining broth and wine, add the Bay leaf.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.