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Beef stewed in russian
1 serving
put thin slices of speck on the bottom of the deep saute pan, fried meat on it. fill with bulb onions, carrots and celery, chopped straws, salt, add rye Borodino bread, chopped into small cubes, bay leaves and coarse black pepper. again lay a layer of fried meat, vegetables, rye bread and spices. fill everything with broth so that it only covers the meat. put a saucepan with meat on the stove, and after the broth boils, place it in the oven for 2 -
2. 5 hours. Add sour cream 25 - 30 minutes before the end of extinguishing. serve the ready-made meat along with vegetables, speck and sauce formed during stewing, sprinkle with herbs. garnish of boiled potatoes.
put thin slices of speck on the bottom of the deep saute pan, fried meat on it. fill with bulb onions, carrots and celery, chopped straws, salt, add rye Borodino bread, chopped into small cubes, bay leaves and coarse black pepper. again lay a layer of fried meat, vegetables, rye bread and spices. fill everything with broth so that it only covers the meat. put a saucepan with meat on the stove, and after the broth boils, place it in the oven for 2 -
2. 5 hours. Add sour cream 25 - 30 minutes before the end of extinguishing. serve the ready-made meat along with vegetables, speck and sauce formed during stewing, sprinkle with herbs. garnish of boiled potatoes.
beef - 600 g, onions - 3 pcs., carrots - 1 pc., celery root - 1 pc., rye bread - 2 pieces, speck (spig, stud) - 60 g, flour - 0.5 cups, melted butter - 2 tbsp. spoons, broth - 2 cups, sour cream - 0.5 cups, potatoes - 4-6 pcs., salt to taste, black peas to taste, bay leaf to taste, greens to taste
