Description
Veronik is my mom and dad their whole life together so-called. "Meat and potatoes" - her crown hot dish that always turns out very tasty!!! My mother's recipe, with the small additions I made. Help yourself, my dear!!!
Ingredients
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Beef
550 g
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Potatoes
1.3 kg
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Bow white
7 piece
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Eggplant
1 piece
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Cognac
3 Tbsp
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Oil mustard
3 Tbsp
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Olive oil
4 Tbsp
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Salt
1 pinch
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Black pepper
1 pinch
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Greens
1 coup
Cooking
Wash the meat and wipe dry. Peel the potatoes. Eggplant peel, cut into slices about 1cm thick and RUB with salt. Cut the meat into cubes of approximately 2*2 cm. Preheat the frying pan. Pour olive oil. Heat. And cook meat on high heat stirring constantly, fry the meat on all sides. Tighten a little bit. Simmer.
At this time. Cut the potatoes into cubes, preferably about the same, slightly smaller in size than pieces of meat. Add the potatoes to the meat.
To add to the fire, actively stir fry the potatoes with the meat until lightly browned crusts. Replace the heat and cover with a lid.
Eggplant press. Cut into small cubes. Freed up some space in the pan and fry the eggplant. Stir.
To peel onions. A few words about Luke. I use a white onion, for several reasons. First, we have in the stores now worst onions, and I don't like terrible food, half of which goes to waste. Second, white onion is cooked much faster and has good taste.
So. Small cubes of sliced white onion. Add it to the pan and stir. Add the cognac. Add a little fire. The meshes evaporating the brandy.
Add mustard oil. It gives the potatoes a nice color and flavor to the dish. Salt.
Give everything a good stir. Diminish the fire. Cover with a lid and stew until ready. All the cooking took me 1 hour of time.
While the meat and potatoes comes to my greens. I have assorted: parsley, dill, green onions. In my family the greens to the second dish was served separately on the plate. And perciles this dish freshly ground black pepper to each to taste in a bowl.
Our dinner is ready!!! Bon appetit!!!
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