Canned stewed meat


Beef brass — 600 g
Vegetable oil — 30 ml
Onion (100g) — 1 pc.
Meal, corn — 4 g
Dry red wine (table) — 200 ml
Sea salt — ¼ tsp
Dried basil — ¼ tsp
Oregano — ¼ tsp


1. Stew turns very soft, fragrant due to the use of wine in the process of extinguishing. Of course, the recipe is best suited for beef, but also can cook and other meat.
2. Pieces of meat, cut oblong slices across the grain, put loosely on a hot frying pan.
Fry on all sides until crisp.
3. Transfer the meat into another bowl and fry in a pan for 1-2 minutes, sliced ​​a quarter-onion rings along with a teaspoon of corn flour.
4. Next, pour in the wine and bring it to a boil.
Return the meat to the pan.
Fill with boiling water or broth so that it almost covered
5. meat, salt, add spices and simmer with the lid on low heat for about an hour.
The finished meat should be soft and fragrant. Serve it with vegetables or other light garnish

Canned stewed meat

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