Meat with string beans in a frying pan

Step-by-step cooking

1. Step 1:

   

   How to make meat with string beans in a frying pan? Prepare all the products listed in the recipe. Which meat is better to take? Beef pulp is ideal for the recipe, you can take the meat of a young calf with it, the dish turns out to be no less delicious. If you have frozen meat, then it needs to be thawed beforehand. Beans can be used thin pod or wide (both fresh and frozen). I pour in 70 ml of red wine during cooking

2. Step 2:

   

   Rinse a piece of meat, dry it with paper napkins or a kitchen towel. There should be no excess moisture on the pulp - this is very important. Cut the beef into small cubes of the same size.

3. Step 3:

   

   Peel a small onion. Heat the refined vegetable oil in a frying pan. Put the onion in a frying pan and fry over high heat until golden brown. Remove the onion, it will no longer be useful, he gave his flavors to the oil.

4. Step 4:

   

   Peel a large onion and cut it into medium-sized squares.

5. Step 5:

   

   Put the beef in hot oil. Fry until the sides are ruddy on a high flame, stirring constantly. At this stage, I pour dry red wine (70 ml) into the pan. You can skip this and the next steps, immediately going to step

6. Step 6:

   

   Mix, wait for the moment when the wine boils.

7. Step 7:

   

   Add the chopped onion, stirring, cook for 15-30 seconds. Then add salt to taste and pepper. Turn the stove down to the very minimum and simmer the beef under a closed lid for an hour. After a while, open the lid and check if the meat burns. If necessary, add a little boiling water, literally 2-3 tablespoons ..

9. Step 8:

   

   At this time, prepare the vegetables. Peel the carrots. Cut the bell peppers into two parts and remove the seeds with the core. Cut the beans into small fragments, if necessary, remove the tendrils on both sides.

10. Step 9:

    

    Cut the pepper into small cubes, and the carrot into thin circles.

11. Step 10:

    

    Put all the vegetables and tomato paste in the pan.

12. Step 11:

    

    Pour in one glass of water. If the goulash does not fit in the pan, then pour it into the cauldron. Bring to a boil on maximum heat, then reduce the flame to a minimum and simmer everything together under the lid until all the products are ready (it took me about an hour, it depends on which part of the beef carcass was used and how much the young animal was).

13. Step 12:

    

    Try the finished dish with salt, add salt if necessary. Season with ground peppers and sprinkle with herbs, chopped finely.

14. Step 13:

    

    Serve hot as an independent dish or in addition to potatoes and much more.