Beef braised with onions

6 servings
1 hour 20 min

How to put out beef and onions? Prepare the necessary ingredients. Beef is better used without bones, only pulp. Bulbs are better to take small - the smaller the better. A shallot or small pearl onion is ideal, but if there is no way to get one, then the usual small-sized bulb will also come down.

Wash the beef, dry with a paper towel, otherwise excessive moisture will not allow it to fry - it will be stewed. Cut into large or medium pieces.

Peel the onions and leave them whole.

Peel the garlic and also leave the cloves intact. But if you wish, you can finely chop garlic with a knife.

In a deep, thick-bottomed pan, heat the olive oil. Put the beef in one layer.

You need to fry the meat over high heat to immediately seal all the juices in the meat. Fry the beef on all sides until golden brown.

Reduce the heat to medium, add whole bulbs to the meat, and garlic cloves, pour in paprika, curry, chilli, ground black pepper and salt. Stir and fry everything together 1 a minute.

Add the tomato paste to the pan, stir and simmer for 1-2 minutes.

Pour hot water into the pan and stir until smooth. Bring the sauce to a boil.

At the last moment, she added flakes of dried paprika to the pan for taste and aroma. If you have such a seasoning - be sure to add, it will only taste better.

Simmer everything together over low heat with a low simmer under the lid for about 40 minutes until tender, topping up the hot water if necessary. The onion should reach readiness, soften, but not boil, but remain whole. Spread the finished meat on plates, sprinkle with chopped parsley greens, chopped chilli rings and serve. Enjoy your meal!