Ingredients:
- Meat (beef, veal) - 500 g,
- Bow-turnip - 1-2 pcs.
- Ripe fruits of tomato - 2 pcs.
- Potatoes (tubers) - 5-6 pcs.
- The fruits of pepper (black) - 6-7 pcs.
- Sauce (adjika, ketchup) - 1 tsp,
- Spices (hops-suneli) - 1 tsp
- Finely ground marine a salt or rock - 2 tsp
Cooking method:
- Fresh meat is trimmed, cut away the fat and washed well with cold water. Then be dried with a towel and cut into small pieces.
- In a heated pan pour oil and we place the meat, fry it on medium fire approximately 8-10 minutes. Important to stir slowly him constantly, so that it is roasted evenly from all sides. Add in a end of spices and salt.
- Clear the onions from the husk, washed with cold water and cut into half rings.
- We add it to the meat and stew under a lid for another 10 minutes.
- Add the diced tomatoes to the meat and onions.
- Add together with spices - peppercorns and laurel leaves.
- Continue to stew the dish for another 10 minutes, and is engaged in potatoes. Clear the potato tubers are of a peel, washed and cut into neat cubes. We take out of the pan and lay the the sheets of laurel potatoes, lightly salt, mix and, if necessary, add a little liquid.
- Stew until cooked roasts are now about half an hour. Add in a end of a teaspoon of ketchup or adzhika and stir.
- We serve yet hot, you can sprinkle with by greenery or open a jar of fragrant Champignon, marinated with garlic and dill, and delicious dinner is ready. Bon Appetit!