Boiled meat beef strogans

The meat is cleaned, fat is cut, cut into pieces, poured with cold water (so that it is completely covered). Quickly bring to the boil, reduce the heat and cook at low boiling. For 20-30 minutes until the end of cooking one puts roughly chopped carrots, white roots, bulb onions (15 g per 1 kg of meat). They are salted at the end of cooking at the rate of 1 g of salt per 100 g of meat. To cook beef meat, a large piece requires 2-

2. 5 hours, lamb and pork -
1. 5-2 hours. Readiness is determined by puncturing the meat with a fork or a thin knife in the thickest part of the piece: the released juice of the finished meat must be transparent. For better removal of extractive substances from meat, it is put into cold water in small pieces at a ratio of 10: 1 and boiled at low boiling for 5 minutes. Then the broth is drained, the meat is poured with hot water and boiled until cooked. If it is necessary to remove only purine bases from meat, it is enough to blanch it: pieces weighing 100 g are lowered into boiling water and boiled after boiling for 5-7 minutes. Steaming and admixture contribute to the preservation of soluble substances in meat. Meat (mainly pork and veal) is allowed in a piece. The bottom of the pan is greased with oil, the meat is placed, poured with broth so that the piece is covered by 2/3 of the height, closed with a lid and allowed to stand until tender. Ready boiled (indulged) meat is juicy, soft, does not break down into individual fibers. Store the meat in a closed dish with a little broth. * Fold the boiled meat cut into strips into a saucepan or casan, salt, pour over the white sauce and cook over a low heat for 10-15 minutes. When serving, pour over the pieces of meat with sauce and garnish with herbs.