Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. It is better to take young beef and tenderloin, such meat will turn out even softer and more tender, tastier and juicier. If you use frozen meat, defrost it, if only chilled, then rinse, remove all the films and veins, cut into small pieces about 1 centimeter thick.
Step 2:
Put the prepared meat on a dry frying pan, let the excess liquid evaporate from the meat.
Step 3:
Pour vegetable oil into the pan, fry the meat over medium heat until lightly browned on both sides.
Step 4:
We cut the onion in half rings, cut half of the onion along the feathers, half across. Thus, part of the onion will turn into a sauce, and part will be visually in the dish. We spread the meat from the frying pan, fry the chopped onion in this oil until transparent.
Step 5:
Put the meat and onion in a deep frying pan, saucepan or saucepan. Add spices: a few pieces of bay leaf, black pepper, you can also sprinkle with freshly ground black pepper, salt to taste.
Step 6:
Add sour cream, it is better to use sour cream with a high percentage of fat content, it will make the meat softer and juicier. Mix everything well. In a glass of warm water, stir two tablespoons of flour and pour this mixture into a saucepan with meat. You can immediately put the flour in a saucepan with meat and sour cream, but then it will be difficult to avoid the formation of lumps, the flour will not stir well.
Step 7:
There should be enough liquid in the saucepan so that it covers the meat a couple of centimeters higher. If it is less, you can add water and mix. We put a saucepan with beef on medium heat and simmer for about one hour under a closed lid. During stewing, you need to check the condition of the meat, stir it, if there is too little liquid, you need to add clean water. Turn off the fire, let the stewed beef stand under the lid for a while.
Step 8:
Serve the stewed beef to the table with a side dish, watering it with sour cream sauce- gravy from a saucepan. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream of 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
