Beef with quince, stewed in wine

Description

My first experience of stewing in wine and the first time I bought and tried the quince. Such a tart, I loved it. And the scent... Especially appreciated the meat dinner spouse.

Ingredients

Beef

500 g
Quince

1 piece
Drain

1 piece
Dry white wine

400 ml
Onion

1 piece
Carrots

1 piece
Parsley

0.5 coup
Pepper white
Lemon juice
Seasoning

Cooking

First encounter with quinces :) Fluffy, smells amazing!!! The taste seemed to me something of a cross between Apple, pear and orange! The quinces thoroughly cleaned. Onion chopped fairly coarsely, carrots too. The drain was 2, but 1 did not survive the process, she just ate... So the pot survived one.

Meat clean from the films and veins, cut into flat pieces, not chopped, with a half-palms, try across the grain.

A little Pomarine meat, about 15 minutes. Lemon juice, seasoning, salt.

Fry the onion with the carrot.

Meat spread on a well-heated pan in 1 layer. We need to form a Golden crust, but does not leak juice.

That's the crust. Ruddy.

Spread the meat to the carrots with the onions (they have setlocals).

Measure out the wine. I think any white...

Pour the meat. Stew for half an hour on the quiet light. Add parsley. Try - if it is necessary, doselevel. Stew for another 20 minutes, the meat should be soft.