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Spring navarin (navarin printanier)
4 servings
Cut the meat into portions. Put 3 tbsp. spoons of butter, put on a heat. Put the meat in the pan. When the meat is fried and brown, remove it and put it on the dish. Put the onion in the pan and fry it, stirring until it turns brown. Then add the brown meat stock to the pan and, continuing to stir, cook until the mass is smooth. Put the meat in the pan again and keep it on fire for about 1 hour. Add potatoes, carrots, turnips. Keep on a low heat for another 35-40 minutes. Add green peas. Once the polka dots are soft, the navaren is ready. If the sauce is too thick, add meat broth or water.
Cut the meat into portions. Put 3 tbsp. spoons of butter, put on a heat. Put the meat in the pan. When the meat is fried and brown, remove it and put it on the dish. Put the onion in the pan and fry it, stirring until it turns brown. Then add the brown meat stock to the pan and, continuing to stir, cook until the mass is smooth. Put the meat in the pan again and keep it on fire for about 1 hour. Add potatoes, carrots, turnips. Keep on a low heat for another 35-40 minutes. Add green peas. Once the polka dots are soft, the navaren is ready. If the sauce is too thick, add meat broth or water.
butter - 3 tbsp. spoons, potatoes - 1 kg, carrots - 1 pc., green peas - 0.5 kg, turnips - 3 pcs., garlic - 1 wedge, salt - 1 tsp, bay leaf - 1 pc., wheat flour - 2 tbsp. spoons, onions - 3 tsp, ground black pepper to taste, lamb - 1 kg, meat broth - 2 cups
