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Lamb stew
1 serving
For stew, it is better to use brisket, loin. Cut the meat or chop into 20-30 g pieces, salt, pepper and fry in a pan. Then sprinkle the meat with flour and continue to fry. After frying, put the meat in a saucepan, add tomato puree, pour 2-3 glasses of broth or water and simmer under a lid over a low heat for
1. 5 hours. After stewing, transfer the meat to another saucepan. Potatoes, carrots, parsley, peel onions, rinse and cut into wedges. Fry and combine with prepared meat. Strain the juice obtained during extinguishing, pour meat and vegetables with it, add bay leaves, . pepper peas and put to simmer until tender.
For stew, it is better to use brisket, loin. Cut the meat or chop into 20-30 g pieces, salt, pepper and fry in a pan. Then sprinkle the meat with flour and continue to fry. After frying, put the meat in a saucepan, add tomato puree, pour 2-3 glasses of broth or water and simmer under a lid over a low heat for
1. 5 hours. After stewing, transfer the meat to another saucepan. Potatoes, carrots, parsley, peel onions, rinse and cut into wedges. Fry and combine with prepared meat. Strain the juice obtained during extinguishing, pour meat and vegetables with it, add bay leaves, . pepper peas and put to simmer until tender.
lamb - 500 g, potatoes - 6 pcs., parsley root - 1 pc., carrots - 2 pcs., onions - 1 pc., wheat flour - 1 tbsp. spoon, tomato puree - 2 tbsp. spoons, butter - 2 tbsp. spoons, dill to taste, parsley greens to taste, salt to taste
