Red currant stew meat

Cut the meat into 2-3 cm pieces. Wash the currants, squeeze the juice through a sieve or gauze (you should get about 1 cup of juice). Transfer the squeezes to a bowl, pour 1/3 cup of water, stir, strain and mix with the juice. Fry the meat over a high heat for about 10 minutes until the liquid evaporates and browns. Add the juice, 0. 5 tsp salt, pepper and 1 tsp sugar. Simmer under the lid until tender over low heat, sometimes stirring and, if necessary, adding boiling water. At the end of the simmer, add salt and sugar to taste.