Description
Delicious meat in onion gravy. Few a long time, but the result is worth it. The recipe is nice because this dish can be prepared in advance, in the evening, for example, and serve for dinner or lunch the next day. Try it, you'll like it!
Ingredients
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Meat
1 kg
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Onion
500 g
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Butter
100 g
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Vegetable oil
2 Tbsp
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Black pepper
Cooking
Meat can be taken anytime, but remember that beef is cooked longer than pork. Meat cut into pieces (approximately 4x4 cm, but ideally, if you did not fillet it cut arbitrarily).
We shift our meat on a dry frying pan on medium heat to evaporate the meat juice.
Onion cut into half rings. Important: the more onions, the tastier the meat will be. It is better to take onion as much as we have meat.
When the meat juice is almost completely evaporated, pour into the pan vegetable oil and slightly fry the meat.
Then in a frying pan to the meat, add the butter, the onions, salt, pepper, and stir. On low heat fry until until onions are transparent.
Put meat with onions into the pan and in the pan where the meat was browned add 1 Cup of water, bring to a boil and pour into the bowl with the meat. Pan put on fire, bring to a boil, diminish the heat to very, very small and tormented our meat with onion: pork – about 2.5 hours, the beef – not less than 4 hours.
But the cooking time depends on your stove. Signs of readiness: the bow must completely dissolve and turn into gravy, the meat should melt in your mouth. You can serve it with any side dish, especially good with mashed potatoes or rice, with buckwheat. Bon appetit!
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