Description
Dear cooks, today I want to introduce you to a recipe in which the main role is played by the very tasty sauce. It's kind of a Czech version of the famous "Svickova" when used with beef and the traditional Czech cuisine, celery, carrots and parsley root. In this embodiment, another method of cooking meat and use wine and tomato paste, making the sauce more expressive. Definitely try to cook, do not worth the effort!
Ingredients
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Beef
800 g
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Carrots
1 piece
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Parsley
1 piece
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Celery root
0.5 piece
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Flour
3 Tbsp
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Salt
-
Black pepper
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Sunflower oil
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Sugar
1 tsp
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Tomato paste
3 Tbsp
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Dry red wine
150 ml
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Broth
200 ml
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Onion
2 piece
Cooking
Czech cuisine is impossible to imagine without these products. Root celery, parsley and carrots is widely used in sauces, soups, salads, etc.
Vegetables to clear, cut small cubes.
Beef (best to use a clipping from the back, I in this case the flesh of the other) cut into thin plates.
Flour mixed with salt and pepper and roll in it the pieces of meat.
Fry each slice in vegetable oil on both sides until crisp.
Meat is put on a plate and put aside.
In a large skillet or wide saucepan with a thick bottom in a small amount of olive oil fry the onion until soft, add the chopped vegetables and fry.
To the vegetables add the sugar, stir and fry for a few minutes, the sugar should dissolve and slightly caramelize. Then add tomato paste, wine and broth.
Spread on top of meat, cover the pan with a lid and on small fire to simmer about 90 minutes until the meat is cooked. Sometimes you will need to stir and to make sure that does not evaporate all the liquid, if necessary add a little water or wine.
When the meat is soft, remove it and the vegetables to blend into a puree with a blender.
It turns out thick, very flavorful sauce brown. The sauce pour into a saucepan and put on the smallest fire. Heat and, stirring constantly, add salt and pepper to taste, maybe add a little bit of sugar. For greater clarity and expressiveness of the taste, you can add a spoonful of vinegar. The sauce has a tendency to "fired" out of the pan, so be careful not to burn yourself. The sauce should have the consistency of thick cream. If it turns out too thick, add a little water.
Traditionally, these sauces served with dumplings, but since in Russia they are not favor, the ideal is to serve it with pasta. Of course it is awesome tasty and with rice, and potatoes.
Priatnogo appetite!
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