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Beef braised buds
1 serving
Cut the prepared beef buds lengthwise into two parts and cook for a few minutes in boiling water, then rinse with cold water, cut across the slices [mi, sprinkle with salt, pepper and fry in a pan with vegetable oil (melted fat). Separately fry potatoes, carrots, parsley, onions, cut into wedges. After that, combine the kidneys and vegetables together, pour over the cooked red sauce, add pickles peeled from the skin and seeds, cut into wedges, bay leaves, peppers and simmer for 25-30 minutes with a weak boil. Serve the kidneys in a lamb pan or in a melchior pan, sprinkle with parsley greens or dill.
Cut the prepared beef buds lengthwise into two parts and cook for a few minutes in boiling water, then rinse with cold water, cut across the slices [mi, sprinkle with salt, pepper and fry in a pan with vegetable oil (melted fat). Separately fry potatoes, carrots, parsley, onions, cut into wedges. After that, combine the kidneys and vegetables together, pour over the cooked red sauce, add pickles peeled from the skin and seeds, cut into wedges, bay leaves, peppers and simmer for 25-30 minutes with a weak boil. Serve the kidneys in a lamb pan or in a melchior pan, sprinkle with parsley greens or dill.
potatoes - 150 g, carrots - 25 g, parsley greens - 15 g, onions - 25 g, salted cucumbers - 50 g, pepper to taste, flour - 5 g, tomato puree - 20 g, greens to taste, beef buds - 152 g, fat - 15 g
