Description
If you like meat sauce or, as they say, gravy, then this recipe is for you. I love to do so any meat: beef, pork, lamb, chicken... Especially delicious in this sauce lamb, they're just made for each other. Today I have chicken. For example, it will show the stages of cooking. Try it, sooo tasty!
Ingredients
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Meat
700 g
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Carrots
1 piece
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Onion
1 piece
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Sweet white wine
200 ml
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Tomato paste
1.5 Tbsp
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Beans
1 can
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Vegetable oil
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Spices
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Water
200 ml
Cooking
Carrots cut into cubes, onion half rings, fry in vegetable oil.
Beef fillet cut into pieces. Salt, add spices, sauté for 10 minutes.
Take any red beans in the pot. Drain the liquid, beans and wine, mix until smooth with a submersible blender.
In the fried meat add the carrots+onions, 200 ml. of water and bean dip. Mix gently.
Add Bay leaf, tomato paste. Reduce heat and simmer until tender. I like soft meat, so the chicken was extinguished in 1 hour and 20 minutes and the sauce turns thick. If you have a beef, it need to simmer hour 2-2,5. Sometimes, to stir. That's all. It remains only to be patient and to endure this time. Aromas soar incredible...
Serve with any side dish. I had buckwheat porridge. Very tasty!
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