Description
Brandy marinated cherries and juicy pieces of meat and cheese. The recipe for this dish was posted on the website in the 2009 user Genry_13 called "Meat drunk cherry "in French"" and is illustrated with me in the framework of "Coloring".
Ingredients
-
Beef
1 kg
-
Cherry
250 g
-
Cherry tomatoes
12 piece
-
Cheese
125 g
-
Soy sauce
2 Tbsp
-
Cognac
2 Tbsp
-
Vegetable oil
4 Tbsp
-
Lemon juice
1 Tbsp
-
Garlic
3 tooth
-
The mixture of peppers
-
Sour cream
3 Tbsp
-
Chicken egg
1 piece
-
Mustard
1 tsp
-
Vinegar
2 tsp
-
Salt
-
Sugar
-
Onion
1 piece
Cooking
For the marinade, mix the lemon juice, brandy, soy sauce, vegetable oil, add the garlic cloves, cut in half, and pepper mixture. Meat cut into small pieces that are sent to the marinade, mix well, press and pickle at room temperature for at least an hour, you can put it in the refrigerator overnight.
From the marinade take out half of the garlic, the author offers fry it for half, I tapped the halves and cut them. Sent garlic on a heated with oil pan, clean and cut the onion when the garlic starts to brown, sent to the pan the onion. Fry until Golden brown and pour from the pan into a separate container without oil.
In the remainder of the oil in a pan put the meat and fry over high heat, stirring occasionally.
In the original it is proposed to use mayonnaise but I replaced it with a homemade sauce. For the sauce mix the sour cream, mustard, egg, vinegar, salt and sugar in a blender or with a mixer until smooth.
When juice from meat is almost evaporated, sent to him cut into quarters cherry tomatoes and cherries, mix and diminish the fire.
RUB cheese on a coarse grater or cut into small cubes.
The meat put fried onions and garlic, pour it with sauce and sprinkle with cheese. Cover with a lid and simmer on low heat for 22 minutes.
On the side go well pasta, cooked al dente, dressed with a small amount of butter and lemon juice.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.