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Bulgarian popovskaya beef yakhnia
1 serving
Fatty beef is cut into small pieces, fried in vegetable oil, salted, finely chopped bulb onions are added, fried again, then flour is poured in and everything is mixed. Introduce red ground pepper, wine (or vinegar) and hot water to cover all the meat. They salt, put black peppers with peas, bay leaves and cook over low heat until the meat is soft. Tomato puree, finely chopped spring onions, ground garlic are added and brought to readiness over low heat. Before removing from the fire, sprinkle with parsley greens.
Fatty beef is cut into small pieces, fried in vegetable oil, salted, finely chopped bulb onions are added, fried again, then flour is poured in and everything is mixed. Introduce red ground pepper, wine (or vinegar) and hot water to cover all the meat. They salt, put black peppers with peas, bay leaves and cook over low heat until the meat is soft. Tomato puree, finely chopped spring onions, ground garlic are added and brought to readiness over low heat. Before removing from the fire, sprinkle with parsley greens.
parsley greens - 5 g, bulb onions - 30 g, green onions - 15 g, garlic - 2 g, red pepper to taste, salt to taste, bay leaf to taste, flour - 5 g, black peas to taste, vegetable oil - 10 g, beef - 200 g, tomato puree - 5 g, wine - 20 g
