Lamb stew with vegetables

1 serving


cut the washed meat (brisket, shoulder blade or neck) together with the bones into pieces weighing about 30-40 g. Sprinkle them with salt, ground pepper and fry in fat. end to fry, sprinkle the meat with flour, add tomato puree, put in a saucepan, pour with broth or hot water and simmer 45-60 minutes. Then add vegetables chopped into pieces and toasted in fat: potatoes, carrots, onions, parsley; stir everything, cover the pan with a lid and simmer for another half hour in the oven until the vegetables are soft. by the end of the stew, put the boiled beans and add 0. 6 cups of sour cream (optional). You can put any vegetables in the stew, for example, fresh cabbage, turnip, and instead of tomato puree, you can put fresh tomatoes