Beef with vegetables in kazan

4 servings
1 hour 30 min

How to make beef with vegetables in Kazan? Very simple! First, prepare the necessary ingredients according to the list. You can replace beef with veal. You can supplement the vegetable part to your liking. Tomato paste can be replaced with ketchup or fresh tomatoes, cut into pieces or crushed in a blender. Water can be replaced with meat or chicken broth. You can replace part of the water with red dry wine.

Beef is needed without bones and large hard veins, only pulp. Wash the meat, be sure to dry with a paper towel, otherwise excessive moisture will not allow it to fry - it will be stewed. Cut the beef pulp into portions. You can take meat from any part of the carcass. I have a hip part.

Peel and cut the carrots into medium pieces.

Peel the bell peppers from the seeds and stalks and cut into medium pieces or bars.

Cut the onions into half rings or quarters as you like.

In a cauldron over high heat, heat the vegetable oil. Lay out the beef and fry, stirring, for 5-8 minutes until golden crust appears.

Add the tomato paste, salt, pepper, meat spices, mix well and fry, stirring, for a further 1-2 minutes. If you use ready-made spice mixes, be sure to read the formulation on the packaging. Often salt is already present in such mixtures, take this into account, otherwise you risk salting and peppering the dish.

Pour hot water or broth into the cauldron. If you decide to replace some of the liquid with red wine, pour it in with the water.

Bring everything to a boil and simmer over a low heat (I have a 2-3 of 9 mode) for about 40 minutes or longer under the lid until the beef is soft.

Add prepared vegetables to the meat, mix. Pour in some more hot water if needed. Simmer under the lid for another 15-20 minutes or longer until the vegetables are cooked. At the end, add to the dish if necessary and pepper to your taste. Turn off the heat and let the beef and vegetables brew for 10 minutes under the lid. Enjoy your meal!