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Meat stewed with onions
1 serving
The meat is cut into pieces weighing 30-40 g and fried until crusted. A layer of shredded bulb onions is placed in a deep saute pan, fried meat and a layer of onions again are placed on it. Add fat, brown broth (i. e. broth cooked on brown-fried bones), bay leaf, salt, peppercorns and stewed in a roasting cupboard until tender. When served, the meat is covered with onions and watered with sauce. Boiled or fried potatoes, crumbly porridge from buckwheat, wheat cereals or rice, boiled legumes, green peas, etc. are served on the side dish.
The meat is cut into pieces weighing 30-40 g and fried until crusted. A layer of shredded bulb onions is placed in a deep saute pan, fried meat and a layer of onions again are placed on it. Add fat, brown broth (i. e. broth cooked on brown-fried bones), bay leaf, salt, peppercorns and stewed in a roasting cupboard until tender. When served, the meat is covered with onions and watered with sauce. Boiled or fried potatoes, crumbly porridge from buckwheat, wheat cereals or rice, boiled legumes, green peas, etc. are served on the side dish.
potatoes - 150 g, onions - 110 g, salt to taste, bay leaves - 1 pc., lard - 10 g, pepper to taste, pork - 130 g, beef - 165 g, lamb - 150 g, meat broth - 50 g
