Description
This sauce loves my husband. It is often cooked his stepfather, Moldavian nationality. Calvados called it themselves, but the original title, and the recipe I have not yet found. So, so long! The sauce is very tasty. It can be eaten as a separate dish, and as an additive to garnish. The original recipe used beef, lamb, and pork but you can. I made with chicken. I would be grateful if experienced cooks will tell you the true name of this dish.
Ingredients
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Tomato
1 kg
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Pepper
200 g
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Onion
1 piece
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Carrots
1 piece
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Meat
500 g
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Flour
1.5 Tbsp
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Bay leaf
1 piece
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Black pepper
-
Salt
-
Garlic
1 piece
Cooking
Tomatoes cut into small cubes and put in a saucepan. Put on a slow fire. Simmer for about 20-30 min., stirring constantly.
Meanwhile, cut into small pieces meat. Fry it on slow fire until tender.
While preparing meat, cleaned and cut into strips peppers.
Grind the onions, carrots three on a grater.
Everything should be ready for the moment of cooking meat.
To the meat add the onions, fry a bit, then carrots and peppers. Simmer all for about 10-15 min.
Stewed meat with vegetables added to the tomatoes, salt, pepper, put a Bay leaf, the garlic, and give out another 10-15 min.
At the end of cooking add a divorced small amount of water and flour. All mix well and give out a few more minutes so that the flour is fully brewed.
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