Potatoes braised with beef and onions

1 serving


wash the flesh of meat (oguz, kostretz), cut into pieces weighing 80-150 g, salt, sprinkle with pepper, roll in flour and fry in a pan on all sides until a ruddy crust forms. then fold the meat into a pan; pour a glass of water into the pan where the meat was fried, boil, strain it through a sieve into a pan of meat, add 2 more glasses of hot water, cover the pan with a lid and put it on a low heat for 2 - 2, 5 hours, after stewing, add to the meat separately toasted finely chopped onions and fried whole or cut into 2 - 4 potatoes, bay leaves, 2 pieces of cloves and 5 - 6 peppercorns (or 1110 part of the pod), then continue to simmer the meat for half an hour. when serving, sprinkle the meat with finely chopped parsley greens or dill.