Description
The recipe for this dish was posted on the website in 2008 by user Kris_Satin called "Jahnia priest's beef" and is illustrated with me in the framework of "Coloring". Solid, hearty and tasty meat dish originally from Bulgaria.
Ingredients
-
Beef
1 kg
-
Fat
100 g
-
Onion
2 piece
-
Tomato paste
25 g
-
Flour
1 Tbsp
-
Shallots
1 kg
-
Tomato
250 g
-
Garlic
5 tooth
-
Dry red wine
100 g
-
Black pepper
-
Bay leaf
-
Parsley
-
Peppers red hot chilli
Cooking
Meat cut into portions and fry. In the original recipe for this brisket, I don't remember what, but certainly less oily part))
Add in the fried meat with finely chopped onions and fry a little more.
Then add flour, tomato paste, red pepper flakes and stir. Add wine and hot water that the meat was completely covered, and simmer on low heat until the meat is tender.
Meanwhile, saute shallots. I can't find it, so I replaced the small onions. Yes, and the number was somewhat reduced to about 0.5 kg.
Add to the browned meat, onions, chopped tomatoes, garlic (I cut the slices in half) and a Bay leaf. Salt, pepper and simmer for some more time, until fully cooked. The finished dish sprinkle with chopped parsley.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.