Homemade stew according to GOST

1. How to cook homemade stew according to GOST? Rinse the beef under running water. Then cut into pieces. The pieces should not be large, but they should not be too small either.

2. Put the beef in a bowl, sprinkle with salt. Stir, leave for 10 minutes.

3. In the meantime, wash and peel the onion. Cut the onion into thin circles (without disassembling the circles into rings).

4. Sterilize the jars in any convenient way: over steam, in the microwave, in the oven. Cover the lids with boiling water. From the specified amount of ingredients, you will get four half-liter cans of stew.

5. At the bottom of the jar, put part of the fat, one circle of onion, one pea of black pepper, a piece of bay leaf. Pre-break the sheet into four parts, you will get one piece in each jar.

6. Now fill the jars with meat. You need to fill it up to the hangers, no more. Add some fat.

7. Close the jars tightly with the lids. Put a grate or something like it on the bottom of the pressure cooker. Cans should not come into contact with the bottom.

8. Place the cans on the grill, pour water so that it reaches the shoulders of the cans.

9. Close the lid of the pressure cooker, put the valve in the closed position. Set the time to 2 hours. After the specified time, leave the pressure cooker for a couple of hours (2-2.5 hours will be enough) for the pressure to drop.

10. Remove the jars, allow to cool completely, then transfer to a permanent storage place.

You can cook not only in a pressure cooker, but also in an autoclave according to the same principle, following the instructions.

Have a nice tasting!

For this recipe, it does not matter which part of the carcass to choose, since it will still become soft during cooking.

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

Beef can be replaced with any other type of meat that you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.