Beef stew perfect for any holiday, and it is also good for every day. And if you add to the dish various vegetables to your taste, they will add flavor to the food and make the taste more intense. You can serve as a side dish, buckwheat porridge or boiled pasta.

Beef stew recipe

Ingredients:

• beef pulp - 800 g;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• allspice - 5 pcs.;
• bay leafiR - 3 pcs.;
• vegetable oil;

Preparation

We process the beef and cut into rather large pieces.

Then we take a saucepan with a thick bottom, put the meat there and fill it with a glass of boiling water. Add allspice, bay leaf and bring to a boil. Simmer covered over low heat for about 40 minutes. We clean the onion, chop it in half rings, and chop the carrots into small cubes. When almost all the liquid has evaporated from the pan, pour vegetable oil there, throw in the onions, carrots and mix everything thoroughly. Increase the heat and fry the vegetables for 5-10 minutes. Then pour in a little more boiling water, season with spices, add potatoes cut into strips and continue to stew the beef for about 1.5 hours.

Beef stewed in sour cream

Ingredients:

• beef - 500 g;
• fresh mushrooms - 300 g;
• onion - 1 pc.;
• spice;
• carrots - 1 pc.;

For the sauce:

• thick sour cream - 200 ml;
• flour - 1 tbsp. the spoon;
• greens;
• vegetable oil.

Preparation

We wash the meat, blot with a napkin and cut into small pieces. Then we lightly beat them off with a hammer and then chop them into thin strips. Pour vegetable oil into a frying pan, heat it well and gently lay out some of the meat. Fry it until golden brown and add some salt at the very end to taste. So, in small portions we fry all the meat and transfer it to the dishes where we will prepare the dish. We process the mushrooms, rinse and boil for 2 minutes. Then we discard them in a colander and leave all the water to glass. After that, finely chop them and sauté in vegetable oil until golden brown. Season with spices and add them to the meat. Now we put the cauldron on the fire, add a glass of warm water, add some salt to taste and simmer over low heat, covering with a lid. Wasting no time, let's get down to making the sauce. Clean the onion, chop finely and brown until transparent in vegetable oil, and rub the carrots on a medium grater and add to the onion. After 10 minutes, add a spoonful of flour and mix thoroughly. Then put low-fat sour cream, add some salt to taste and throw in a pinch of sugar. Let the mixture boil for 5 minutes, and pour hot sauce to meat with mushrooms. If you wish, add finely chopped fresh herbs, and simmer beef with mushrooms for 15 minutes over low heat until tender.

Beef stew with vegetables in a slow cooker

Ingredients:

Preparation

We process the meat, put it in the multicooker bowl and turn on the "Fry" mode. After 15 minutes, add a little filtered water, season with spices and switch the device to the "Stew" mode. We set the time to 1.5 hours and with this time we prepare all the vegetables. We clean the onion, chop it in half rings, and the carrots and bell pepper chop into small cubes. After the beep, add vegetables to the meat, add tomatoes to own juice and simmer for another half hour in the same mode. At the very end, throw in finely chopped garlic and bring the dish to readiness.

Beef is a tasty and nutritious meat that is a real pantry of protein, essential minerals and B vitamins. The most ergonomic method of making beef is stewing, this process allows sufficiently hard meat to become soft and tasty. In most cases, the process of stewing beef takes from 40 minutes. up to 2.5 hours, the time for making the dish depends on the type of meat and the age of the cow or calf.

Beef stew - food preparation

First of all, the meat is directed to peel from films, cut into medium-sized pieces across the fibers and marinate. The process of marinating meat in most cases takes from 2 to 8 hours, it is needed so that the meat at the end of production becomes especially fragrant and stewed faster. If marinating is avoided, go ahead and prepare in advance that stewing will last at least 2 hours, while at the end of marinating it may take less than an hour. Fry the marinated or simply cut into pieces in a pan from different sides for 5-7 minutes. and put it in a stewing container.

Beef stew - cooking utensils

Fry meat in a skillet, stew in a roaster, a saucepan, or clay pots... The dishes that are used for roasting beef are poured with olive oil or vegetable oil, from time to time they are replaced with butter, fat (pork) or lard.

Recipe 1: Beef Stew with Onions and Potatoes

Beef goes well with potatoes, it is not surprising that the stew in this very vegetable is the most popular among Russian housewives.

Ingredients:
- 500 grams of beef;
- 800 grams of potatoes;
- 2-3 onions;
- 1 tablespoon flour;
- 2 tablespoons of butter;
- 2-3 pieces of a laurel page;
- a couple of pieces of cloves;
- 3 cups boiling water;
- dark ground pepper;
- 5 pieces of peppercorns;
- salt.

Cut the meat into 5-6 pieces, salt, pepper, bread in wheat flour and fry in butter until a golden brown crust appears. Add 1 cup of water to the pan, boil, add 2 more cups of hot water, cover the dish with a lid and simmer for 2 hours.
After the beef is almost ready, add the onion (finely chopped), potatoes, cloves, peppers and lavrushka to it. Simmer over low heat for half an hour or 40 minutes.
In most cases, to this dish serve vegetables or a salad of cucumbers and tomatoes.

Recipe 2: Beef stew in Russian

This dish was prepared by our grandmothers and grandmothers, now we have the opportunity to try one of their favorite delicacies.

Ingredients:
- 600 grams of beef;
- 3 onions;
- 1 carrot;
- 4 potatoes;
- 2 slices rye bread (sour);
- celery root;
- 150 grams of bacon;
- 50 grams of ghee;
- 2 glasses meat broth;
- 100 grams of flour;
- 100 grams of sour cream;
- Bay leaf;
- pepper;
- greens;
- salt.

Salt the meat and fry in ghee, having previously "rolled" in flour. Chop vegetables, mix with bread and spices. In a container that will be used for stewing beef, put the first layer of thinly chopped bacon, then put the fried meat, then vegetables, again meat, again vegetables. Pour the hot broth over the contents of the pan so that the liquid covers the contents of the container. We put the beef with vegetables in the oven, simmer for 2 hours. Sour cream is added half an hour before cooking.

Recipe 3: Beef stew with mushrooms

Beef goes well with mushrooms, it is not surprising that these ingredients are often included in one dish.

Ingredients:
- 500 grams of beef;
- 500 grams fresh mushrooms;
- 2 onions;
- 2 tablespoons of fat;
- 1 glass of sour cream;
- dark peppercorns;
- dill;
- salt ..

Cut the meat into pieces, beat them off, fry together with the onion rings. Fry the mushrooms separately in fat and add to roast beef... Fill the dish with sour cream, add pepper and salt. Transfer the beef with mushrooms to the pots, place in the oven and simmer for 2 hours.
A dish is served with boiled potatoes, previously covered with dill.

Recipe 4: Beef stew with prunes

The beef is possibly not only salty, but also sweet; here a combination with prunes is very appropriate.

Ingredients for meat:
- 700 grams of beef;
- 600 grams of prunes;
- 100 milliliters vegetable oil;

Ingredients for the sauce:
- 50 grams wine vinegar;
- 1 glass orange juice;
- 2 glasses of meat broth;
- 1 lemon;
- 50 grams of butter;
- 50 grams of tomato paste;
- 50 grams wheat flour;
- peppercorns;
- salt.

The nutritional properties of which have attracted not only gourmets and connoisseurs, but also ordinary people who love delicious food for many centuries.

Men have always liked beef dishes - however, earlier the dishes were simple: for example, a medieval chef could roast a whole bull on a spit. Tastes have changed today, but beef cooked in one piece is still popular with many. However, many people consider beef tasteless, unappetizing and tough: the reason for such misconceptions is the banal inability to cook it - not everyone really succeeds.

Braised beef: cooking right

You can cook meat different ways, but for mature beef stewing is most suitable, and for stewing, a shoulder blade is usually chosen. The most delicious will be pre-marinated meat; It is considered the simplest marinade, but you can replace it and. Before marinating, the beef is cleaned of films and cut across the fibers: the meat can lie in the marinade for about 1-2.5 hours, or 6-8 hours - it depends on the tastes, but it always becomes softer and more aromatic. During the stewing, it is recommended to add cognac, beer or even vodka - also optional. Although this method really speeds up the stewing process and makes the meat even more tender, do not forget that any animal proteins do not combine well with alcohol: alcohol neutralizes the enzymes necessary for their digestion.

You can do without marinating, but then the meat will be stewed much longer: not 1-1.5 hours, but about 2-2.5 hours - we remind you that we are talking about mature beef.

Enamel pots with a thick bottom, ducklings or pots are used for stewing, and there is one condition: the beef must be fried from all sides - quickly (5-7 minutes) and over high heat. You can fry on and, but many chefs say that for this it is better to take lard - melted, which is easy to cook at home. After frying, the meat is enclosed in the resulting crust, like a shell, and all the nutritious juices remain inside during stewing.

Sprinkle the fried beef with pepper and other spices to taste, transfer it to a stewing dish, pour the juice obtained during frying there, sprinkle the meat raw or stewed, grated and (root). Then water is poured, cold or hot, so that it only covers the meat; in any case, it begins to stew after boiling water. Some cooks add a few more pieces or - this gives the meat an original taste.

Salt the dish in the middle of cooking or closer to its end; braising time depends on the size of the meat pieces, but it is believed that large enough pieces always turn out to be more juicy and tasty.

Beef stew: recipes and preparation

Now for some recipes.

You can find many recipes for cooking beef in any cookbook and on the Internet, and most of the dishes according to these recipes are really delicious, but they bring little benefit. It is no secret that in Russia they like to cook meat with white or - there is even a dish "Russian-style beef stew with potatoes".

But today everyone already knows that any meat is best combined with herbs and non-starchy vegetables. These are all types of cabbage, turnips, bell pepper, leafy vegetables, eggplant, green legumes - peas, beans, and lentils; you can cook meat with mushrooms, asparagus, artichokes, and serve it with fresh cucumbers, green onions, raw carrots and pumpkin, horseradish, radish, radish, garlic, mustard, etc.

Such combinations allow you to assimilate almost everything useful materialcontained in meat proteins, and prevent the accumulation of uric acid and cholesterol in the body. Nevertheless, everyone is free to choose dishes and combinations to their liking, so we will also say about beef with potatoes - in Russian.

Russian-style beef stew

You will need about 700 g beef tenderloin, 6-7 potatoes, 2-3 onions (better large), 7-8 mushrooms (dry or fresh white, champignons, etc.), as well butter (50 g), tomato paste, sour cream and flour (1 tablespoon each), bay leaf, black pepper and salt.

If the mushrooms are dry, they are soaked for 2 hours, and then boiled for 30 minutes in no a large number water; fresh mushrooms can be cooked immediately. Cut the beef in medium pieces and quickly fry in hot oil in a pan, add chopped onions and fry, stirring for a few more minutes, then transfer to a saucepan, pour 2 cups of water and stew until the liquid evaporates by half. Simultaneously prepare the sauce, peel and cut the potatoes. Melt butter in a frying pan with a thick bottom, add flour, mix, add tomato and, mix again, carefully pour in the cooled mushroom broth and stir until the mass thickens - about 2-3 minutes. Coarsely chopped potatoes are placed in a stewpan with beef, sauce, bay leaf, pepper are added, they are closed and stewed over low heat for another half hour. The dish is salted a few minutes before cooking and served immediately.

Beef stew with cabbage

STEWING MEAT

Braising mainly consists of roasting and boiling. The meat intended for stewing is sprinkled with flour, fried in heated fat until golden brown. The fried meat, together with the fat remaining from the frying, is transferred to a saucepan, poured with a small amount of broth or water, covered with a lid and stewed over low heat. During stewing, turn the meat over or shake the pan so that the meat does not burn. As the juice evaporates, add water. When the meat is ready, the sauce is strained and seasoned, or served in the sauce formed during the stewing.

Stew meat can be of a lower grade, with tendons, as well as older animals.

The extinguishing process, which takes a long time, softens the muscle tissue, and the steam generated during the extinguishing lingers under the lid, penetrates the tissue and softens it. Simmer until the meat is tender. If stewing is too long, the meat is boiled down, the fat is melted, the meat juices turn into a sauce, the amount of meat decreases and the dish looks ugly.

The meat that has been stewed correctly retains its shape, and the sauce formed during stewing should be thick, since the films, when boiled, pass into the sauce. The meat is stewed in a large piece weighing about 2 kg (stewed roast), portioned pieces (chops zrazy), small pieces (goulash, paprikash) and more in large pieces (stew). You can also stew minced meat products.

The stew can be served at in different ways, depending on the sauce:
1) in a natural sauce (sprinkle with flour and salt, fry in hot fat and add a little water);
2) in sour cream sauce (prepared as in paragraph 1 and filled with sour cream before serving);
3) in sauce with dressing (prepared as in point 1; on the fat left over from frying, fry flour, dilute with broth or water, boil and combine with meat).

When extinguishing, the following items are used:
for frying:the best thing - cast-iron pan, as well as a metal spatula, fork;
for extinguishing: a saucepan corresponding to the size of a piece of meat, a spoon for the sauce.

STEWED STEWED VEGETABLES IN CREAM SAUCE

Ingredients :
500 g of meat with bone (shoulder), 40 g of fat, 60 g of stale rolls, 50 g of onion, 20 g of flour, 1 egg, 1/8 l of sour cream, salt, pepper, 1 spoon of chopped parsley.

Preparation

Soak the loaf in water. Wash the meat, separate from the bone and cut into pieces. Peel the onion, cut into slices, fry. Pass the meat, onion and lightly squeezed loaf through a meat grinder 2 times. Salt the minced meat, add pepper and 1 egg, mix thoroughly by hand. If the mass is too thick, add 4-5 tablespoons of water.
Cut the well-mixed minced meat with wet hands 8 times in the form of rollers about 7 cm long. Dip in flour. Fry on all sides in fat over high heat, then transfer to a shallow saucepan.
Add 0.25 liters of broth to the fat left over from frying, boil, pour the zrazy and simmer them under a lid over low heat for 20 minutes, making sure not to burn. Season the prepared zrazy with flour, boil salt. If necessary, dilute the sauce with broth. Combine with sour cream.
Serve in the same saucepan or on a platter, sprinkled with parsley. Zrazy can be served with mashed potatoes, buckwheat, pearl barley or barley porridge or with salads from raw vegetables.

SPECIES WITH MUSHROOM FILLING

Ingredients :
500 g meat with bone (shoulder), 50 g fat, 100 g stale rolls, 50 g onions, 20 g butter, 1 egg, 20 g flour, 20 g dried mushrooms, 1/8 l sour cream, salt, pepper.

Preparation

Rinse the mushrooms, pour 0.5 liters of water and soak for an hour. Soak the loaf in water. Boil the mushrooms until soft in water in which they have been soaked. Remove the bone from the meat, then wash the meat and cut into pieces. Pass the meat, onion and 3/4 of the soaked and lightly squeezed roll 2 times through a meat grinder, salt, add 1 egg and mix thoroughly by hand. If the minced meat is too thick, add 3-4 tablespoons of water.
Remove the mushrooms from the broth and, together with the remaining soaked and then slightly squeezed loaf, pass through a meat grinder (do not pour out the mushroom broth). Add pepper and oil to the mushroom mass, mix thoroughly and salt to taste.
Divide the prepared minced meat into 8 parts, forming round cakes from them, put a little mushroom mass on each and, making rollers, roll in flour. Fry on very hot fat on all sides and transfer to a shallow saucepan. Pour 0.25 l of mushroom broth mixed with the remaining flour into the fat left over from frying; stirring all the time, bring to a boil and, if necessary, add water or flour to give the sauce an appropriate thickness, then salt to taste. Pour the sauce over the zrazy and simmer under a lid over low heat for 20 minutes, making sure not to burn. Add sour cream before serving.
Serve in the same saucepan or on a platter with buckwheat, pearl barley or barley porridge, potatoes, raw vegetable salad, beets, boiled vegetables.

GULASH IN HUNGARIAN

Ingredients :
800 g of meat with bone (shoulder, knuckle, rump), 60 g of fat, 30 g of flour, 100 g of onion, 1 / 3-1 / 2 tablespoons of red pepper, 50 g of tomato, salt.

Preparation

Wash the meat, remove the bone and cut into 6-8 pieces per serving; salt, sprinkle thoroughly with flour. Fry the meat on all sides in very hot fat. Transfer to a saucepan, fry the onion with the remaining fat, put it with the fat to the meat, add water, simmer under the lid until soft. Fry the tomato with red pepper in 20 g of fat, dilute with water, add to the meat and simmer all together for several minutes. Serve on a round platter with dumplings, pasta or potatoes.

ZRAZY IN WARSAW

Ingredients :
600 g of boneless meat (rump or rump), 50 g of fat, 30 g of flour, 50 g of crushed crackers, 20 g of butter, 50 g of onion, pepper, salt.

Preparation

Wash the meat, peel it off and cut 4 wide slices obliquely across the fibers. Each slice should be properly beaten off with a damp hoe.
Peel the onion, chop finely, mix with butter, crushed breadcrumbs, add pepper and salt to taste. Mix all this so that a homogeneous mass is obtained.
Grease the cooked meat slices and roll them up, season with salt and flour, chop with a wooden hairpin (you can use wooden toothpicks). Fry in a very hot fat on all sides in a wide saucepan, taking care not to turn the infection. Add water and simmer covered over low heat until soft (about 1-1.5 hours). By the end of stewing, sprinkle the zrazy with the remaining flour, season with salt, dilute the sauce with water or thicken and boil. Remove the wooden studs.
Serve on an oblong platter with barley, pearl barley or buckwheat porridge or with potatoes.

BEEF CHOPS IN NATURAL SAUCE

Ingredients :
600 g of boneless meat (rump or rump, thigh), 60 g of fat, 20 g of flour, 50 g of onion, a few peas of black and allspice, 1 bay leaf, salt.

Preparation

Wash the meat, peel and cut 4 slices across the fibers. Beat off each piece with a damp hoe; Straighten the slices about 1 cm thick, season with salt and sprinkle with flour just before frying. Fry the zrazy over very hot fat (over high heat) on both sides until golden brown, then transfer to a wide saucepan.
Cut the onion into slices, fry in the fat left over from frying, and put in a saucepan with zraz. Add water, ground black and allspice and simmer covered over low heat until soft. Add water as the sauce evaporates. Season with the remaining flour, stir, boil.
Serve on an oblong platter with potatoes, pasta, buckwheat, barley or pearl barley.
Serve raw vegetable salad and boiled vegetables separately.

FILLET BEF-BREZE

Ingredients :
1 kg beef tenderloin, 1 onion, 1 head of garlic, 1 tbsp. a spoonful of parsley and dill, 1 lemon, 2 bay leaves, 7-8 cloves inflorescences, 10 peppercorns, 200 g olive oil, Red wine.
For garnish: 200 g smoked pork belly, 200 g of Poltava sausage, 1 head of fresh cabbage, 500 g of green salad, 4 carrots, 150 g of butter.

Preparation

Strip the tenderloin, wash in cold water, put, without cutting into pieces, in an enamel pot, add chopped onion rings and chopped garlic, finely chopped parsley and dill and spices, pour in vegetable oil, juice from 1 lemon, mix everything well, cover, put out in the cold for 3-4 hours.
Before stewing, put the meat in a saucepan, transfer the whole marinade there, pour in a little red wine. Cover, put on fire, bring marinade to a boil, reduce heat and simmer until tender.
Before serving, cut the fillets into thin, wide slices, put on a heated dish and pour over the juice in which the meat was stewed.
Place the garnish on the edge of the dish. To do this, cut into pieces the smoked pork brisket, sausage, finely chop the cabbage, cut the salad and carrots.

SPLED BEEF

Ingredients :
1 kg of beef pulp, 100 g of bacon or smoked brisket, 1 carrot, 1 onion, 1 parsley root, a piece of bread crust, 1 tbsp. a spoonful of flour, salt, pepper.

Preparation

Peel a piece of meat from films. Cut bacon, parsley and carrots into 0.5 cm thick cubes.
Using a sharp knife with a narrow tip, pierce the meat along the fibers and insert the bacillus and roots into the punctures. Rub the meat with salt and pepper. Then fry the meat in hot fat until a brown crust forms, add a little hot water and stew with bread crust over low heat, covered, until the meat is done. Remove the meat, add flour diluted in a small amount of liquid to the sauce and cook for 5 minutes. Then strain the sauce, rub the vegetables through a sieve and put in the sauce.
Cut the roast across the grain into chunks and serve with fried or baked potatoes, vegetable salad... Serve the sauce separately.

Polyadvitsa

Ingredients :
For 1 kg of tenderloin or thin edge - 3 tbsp. tablespoons of butter, 1 tbsp. a spoonful of wheat flour, 1.5 kg of potatoes, 4 tbsp. tablespoons of butter for frying potatoes, salt to taste, herbs.

Preparation

Prepared tenderloin or thin edge beef is salted, sprinkled with flour, fried in well-heated butter until golden brown and put in the oven for 20-25 minutes to fry. The finished beef is cut into thin slices across the fibers.
Serve with fried potatoes, sprinkled with juice and fat, in which the meat was fried, and sprinkled with finely chopped parsley.

MEAT "SPICY"

Ingredients :
600 g beef, 500 g onions or leeks, 200 g carrots, parsley, celery, garlic, 1 capers, 3 pickled cucumbers, 200 g white bread, parsley, salt, ground pepper, marjoram, bay leaf, cloves.

Preparation

Put coarsely chopped meat (50 g each piece) together with the chopped onion rings into a saucepan, pour water so that the products are only covered, and cook. Add roots, pepper, salt, marjoram and bay leaf. Close the saucepan with a lid and simmer the contents until the meat is tender. Add the capers and the sliced \u200b\u200bcucumbers. Thicken the dish with grated bread (breadcrumbs), after cutting off the crust. Cook all together for 5 minutes, bring to taste.

Serve boiled potatoes for a side dish, mashed potatoes or potato dumplings.

BEEF IN POTS WITH MUSHROOMS

Ingredients :
For 500 g of beef (boneless) - 3/4 tbsp. tablespoons of lard (for roasting meat), 1 root of carrots, parsley, 1.5 onions, 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of tomato puree, 3/4 cup sour cream, 300 g of fresh or 50 g of dried mushrooms, 1 kg of potatoes, 1.5 tbsp. tablespoons of lard for frying potatoes, 1.5 cups of a mixture of mushroom broth with meat juice, salt, pepper - to taste, herbs.
For the dough ("lid" on the pot) - 1 glass of flour, 1 egg, 1 teaspoon of sugar, a pinch of salt, 0.5 tbsp. tablespoons of vegetable oil or margarine.

Preparation

Cut the beef into pieces, sprinkle with salt, pepper, fry, put in a saucepan, add carrots, parsley, onions, cut into slices, pour in broth and stew until full readiness.
Prepared fresh or dried mushrooms boiled, chopped and lightly fried with onions.
Peeled potatoes are cut into slices, fried and put in the oven for 15-20 minutes to bring to readiness. Put ready-made potatoes, stews in pots, mushrooms on top with fried onions, pour over the prepared sauce, sprinkle with parsley, dill and bake.
Cover the pots with dough before baking. Cooking the sauce. The flour is fried until golden brown, the tomato is sautéed, combined with flour, diluted with juice, in which the meat was stewed, and mushroom broth, heated to a boil, put sour cream, boiled and seasoned with pepper.

ONION CLOPS

Ingredients :
800 g of beef, 4 tbsp. tablespoons of fat, 4 onions, 2 tbsp. tablespoons of flour, 100 g of sour cream, salt, ground pepper.

Preparation

Cut the meat pulp into portions, beat off and fry in fat until golden brown. Cut the onion into rings, sauté. Put meat and onions in a saucepan, pour with juice from a frying pan, slightly diluting it hot water, add salt, pepper, cover and simmer over low heat. Dilute the flour with diluted sour cream and, when the meat is ready, add to it, stir and let it boil.
Serve in a deep bowl.
You can use boiled potatoes as a side dish.

PEPPER SAUSAGES

Ingredients :
800 g tomatoes, 100 g onions, 800 g pods of sweet red pepper, 100 g bacon, 50 g butter, 500 g sausages, salt, herbs.

Preparation

Stew the tomatoes cut into slices in their own juice, rub through a sieve to separate the peel.
Chop the onion. Fry the bacon cut into small pieces together with finely chopped onions, add tomato puree, salt, scalded peppers (remove the seeds from the pods) and simmer in a saucepan under the lid. Add oil, finely chopped herbs to the finished dish.
Put everything in a deep dish, put on top fried sausages, which are cut in half lengthwise before frying.
When preparing this dish, you can also use ready-made canned peppers. Heat them, add onion fried with bacon.

SAUSAGES "APPETITE"

Ingredients :
500 g of beef, 1 tbsp. a spoonful of wheat flour, 2 tbsp. tablespoons of animal fat, 2 tbsp. tablespoons of sour cream, salt, pepper.
For minced meat: 100 g pork, 3 cloves of garlic, 2 tbsp. spoons of water, salt, pepper.

Preparation

Cut the beef across the grain (2 pieces per serving), beat off, salt and pepper. Put the minced meat in the middle, wrap it in the form of sausages, roll in flour, fry and simmer in broth for 45-50 minutes, add sour cream and continue stewing for 5 minutes.
Serve with a side dish.
Cooking minced meat. Pass the pork through a meat grinder, add finely chopped garlic, salt, pepper, water and mix well.

ZRAZY LITHUANIAN

Ingredients :
1 kg of beef, 1 tbsp. a spoonful of melted lard, 1 tbsp. a spoonful of flour, 1 carrot, 0.5 cups of sour cream, salt, pepper.

Preparation

Beef ( back leg or spatula), cut across the fibers, beat off, salt, sprinkle with pepper. Put prepared minced meat on each piece of meat, roll the meat into rolls, tie it with a thread, sprinkle with flour and fry on all sides. Then put the zrazy in a saucepan, sprinkle with finely chopped fried carrots, add a little melted bacon, pour broth up to half and simmer with the lid closed for about 1.5 hours. By the end of stewing, add sour cream and some bread crumbs.
Put the finished zrazy (removing the threads from them) on a heated dish, pour over the strained juice in which they were stewed.
Serve barley porridge or boiled potatoes to zraz. Zrazy can also be made from lean pork.

STEW FOR FILLING ZRAZ

Minced meat ingredients :
2 onions, 25 g butter, 50 g bacon, 1 glass of bread (rye) crumbs, 10 dried boletus mushrooms, 1 egg, pepper, parsley, salt.

Preparation

Finely chopped onion, chopped boiled mushrooms and bread crumbs fry in oil, add chopped bacon, parsley, pepper, salt, a raw egg, to mix everything.

MEAT "JUBILEE"

Ingredients :
500 g beef (tenderloin), 3 onions, 1 tbsp. a spoonful of margarine, 50 g of cheese, 1 tbsp. a spoonful of animal fat, salt, pepper.

Preparation

Cut the tenderloin across the grain, one piece per serving, beat lightly, season with salt, pepper and fry until half cooked. Prepared onion cut into rings, fry in margarine, cover the fried pieces of meat with it. Sprinkle with grated cheese on top and bake in the oven.
Serve hot.
For garnish you can use fried potatoes, fresh or canned vegetables.

AUTUMN MEAT

Ingredients :
0.5 kg of beef, 2 tbsp. tablespoons of animal fat, 2 apples, 1 onion, 1 carrot.

Preparation

Cut the beef into pieces at the rate of 2-3 per serving, put in a saucepan, shifting with apples, chopped slices, sautéed onions and carrots, add salt, pepper, broth (the products should be covered with liquid) and simmer until tender.
Serve the meat with sauce and garnish.
As a side dish, you can use crumbly porridge, pasta, boiled potatoes, mashed potatoes.

Fried roll

Ingredients :
500 g of beef, 60 g of bacon, 4 cloves of garlic, 1 tbsp. spoon of animal fat.

Preparation

Cut the beef across the fibers into portioned pieces weighing 100-125 g, beat off to a thickness of no more than 0.5 cm, salt and pepper, put minced meat in the middle, consisting of bacon and finely chopped garlic. Wrap in the form of a roll and fry in a pan until golden brown. Bring in the oven until ready.
Fried potatoes, fresh or canned vegetables, and pickled fruits are used as a side dish for krucheniku.

CUTLET "SPICY"

Ingredients :
500 g of beef, 1 tbsp. the spoon canned adjika, 1 teaspoon of water or sour cream, 1 tbsp. a spoonful of wheat flour, 1 egg, 2 tbsp. spoons bread crumbs, 40 g butter, 20 g cheese, 1 tbsp. spoon of animal fat.

Preparation

Cut the beef across the fibers into portions, beat off, salt, pepper, grate with adjika, diluted beforehand with cold boiled water or sour cream. Put the minced meat in the middle, which is prepared as follows: combine the softened butter with grated cheese and cool. Wrap portions of meat in the form of cutlets, roll in flour, moisten in an egg, roll in breadcrumbs. Fry in a frying pan until golden brown and cook in the oven.
Use fried potatoes as a side dish, canned olives, fresh vegetables.

SAUSAGES "AMATEUR"

Ingredients :
500 g beef, 150 g lard, 2 tbsp. tablespoons of butter, 0.5 cups of sour cream, 4 cloves of garlic, salt, pepper.

Preparation

Peel the beef from films and tendons, cut across the fibers into 1 cm thick pieces, beat off with a hoe. Put a layer of thinly sliced \u200b\u200bpork on a broken piece of beef, sprinkle with salt, pepper and finely chopped garlic, then wrap in the form of a sausage, fry in a hot frying pan on all sides. Then put in a saucepan, pour broth, sour cream, add spices and simmer for 15-20 minutes.
Serve two per serving, pour over the sauce obtained by stewing.
As a side dish, you can use boiled or fried potatoes, fresh and canned vegetables.

BIFSTEX IN BELARUS

Ingredients :
400 g beef (tenderloin), 1 tbsp. the spoon pork fat, 4 cloves of garlic, salt, pepper.

Preparation

Cut the tenderloin across the grain, 1 piece per serving, beat slightly, add round shape, salt, pepper, sprinkle with finely chopped garlic. Fry in a hot frying pan. If no red juice comes out when you press the steak, then the steak is ready.
Recommended to be served with fried potatoes and pickled mushrooms.

BEEF STUFFED WITH MUSHROOMS

Ingredients :
0.5 kg of beef, 40 g of dried mushrooms, 2 onions, 2 tbsp. tablespoons of fat, 4 tbsp. tablespoons of sour cream, 0.5 cups mushroom broth.

Preparation

Cut the meat at the rate of 1 piece per serving, beat off, put minced meat in the middle, fold in an envelope, fry under a light press and simmer with the addition of mushroom broth and sour cream until the liquid evaporates completely.
Cooking minced meat. Fry chopped boiled mushrooms, combine them with browned onions, salt and pepper. Serve with boiled potatoes or mashed potatoes.

SHNITZEL IN THE SHEPHERD

Ingredients :
500 g of beef, 2 tbsp. spoons grated cheese, 2 cloves of garlic, 0.5 cups of fat, 3 eggs, salt.

Preparation

Cut the tenderloin into portions. Beat off each portion of meat, grate with garlic, roll in flour, then in a mixture of beaten eggs and grated cheese. Then roll in breadcrumbs and fry on both sides in fat over high heat.
Serve for garnish potato salad with eggs.

ZRAZY BELARUSIAN

Ingredients :
500 g beef, 150 g bacon, 1 tbsp. a spoonful of butter, 3 onions, 40 g of dried mushrooms, 2 tbsp. tablespoons of bread crumbs, 1 egg, 100 g of fat for frying, salt, pepper.

Preparation

COOKING MUSHROOM MEALS.Soak dry mushrooms, then boil, cut into strips and mix with onions fried in butter.

Cut the beef across the fibers into portioned pieces, beat them off, salt and pepper. Put lard, cut into cubes, and mushroom mince in the middle of them.
Roll the minced meat and lard in the form of small sausages. Moisten sausages in an egg and roll in breadcrumbs.
Fry in a large amount of fat until golden brown. Bring to readiness in the oven.

Meatballs in tomato

Ingredients :
500 g minced meat, 100 g white bread, 100 g green onions or 1 onion, 100 g tomato puree, 2 tbsp. tablespoons of flour, 2 tbsp. tablespoons of butter, 1 tbsp. a spoonful of hot tomato sauce, garlic, pepper, bay leaf, salt.

Preparation

Prepare the cutlet mass, add finely chopped green onions or grated onions, cut into balls weighing 20-30 g, roll them in flour and fry. Put the fried meatballs in a shallow saucepan, add tomato puree, a glass of meat broth or water, pepper, bay leaf, garlic grated with salt and simmer over low heat for 10-15 minutes, season with salt, spicy tomato sauce.
When serving, sprinkle with finely chopped parsley.

Homemade cutlets

Ingredients :
250 g ground beef, 250 g minced pork, 125 g white bread, 1 onion, 1 egg, 0.75 cups of milk or water, 4 tbsp. tablespoons of bread crumbs, 2 tbsp. spoons of oil, pepper, salt.

Preparation

Beef and minced pork stir, add soaked in milk or water white bread, minced, finely chopped onion, egg, pepper, salt and shape cutlets, roll in breadcrumbs and fry.
Drizzle with oil when serving.

MEAT STEW

Ingredients :
2 tbsp. tablespoons of oil, 1 tbsp. a spoonful of flour, 1 glass of broth, 200 g of sour cream, salt, lemon juice, pepper, 500 g of meat, herbs.

Preparation

Melt butter in a saucepan, fry flour in it, dilute with broth, add sour cream, salt, ground pepper, lemon juice.
Cut the meat without connective tissue into cubes or cubes, put in the prepared sauce and cook at low boil until tender. When serving, sprinkle with finely chopped herbs.
Serve with boiled potatoes and salad.

BITCHES IN SOUR CREAM

Preparation

Prepare minced meat in the same way as for meat cutlets, and cut into pieces of 3-4 cm in diameter. Roll the meatballs in flour, fry in a deep frying pan, then pour over sour cream, cover and simmer for 5-7 minutes.
When serving, transfer the meatballs to a dish, pour over the resulting sauce and sprinkle with finely chopped herbs.

POTATO STUFFED WITH MEAT

Ingredients :
12 pcs. potatoes - 1 onion, 1 tbsp. a spoonful of tomato puree, 1 carrot, 1 tbsp. a spoonful of flour, 3 tbsp. spoons of pork fat, 4 tbsp. spoons of sour cream, herbs, salt.
For minced meat: 400 g beef, 1 onion, 1 tbsp. spoon of pork fat.

Preparation

Peel and core the potatoes. Prepare minced meat: mince the beef and combine with fried onions. Stuff the potatoes with minced meat, fry and put in the rooster. Fry flour and carrots, add broth, tomato, sour cream, pour this sauce stuffed potatoes and put in the oven.
Pour the sauce over the potatoes before serving and sprinkle with finely chopped herbs.

STEWED MEAT WITH PRUNES IN ROMANIAN

Preparation

Lash 600 g of meat lard, fry in a pan, then transfer to a saucepan, add broth or water (600-800 g). Add a pinch of pepper, 1-2 pcs. cloves, salt and simmer until half cooked. Add 300 g of prunes soaked in cold water overnight and 50 g of flour stirred in water, fill the roast and, with a lid, simmer over low heat in the oven.
Fried potatoes are recommended as a side dish.

VEGETABLES WITH VEGETABLES

Ingredients :
500 g of boneless meat (rump or rump), 40 g of fat, 20 g of flour, 500 g of vegetables, 1/8 l of sour cream, 1 spoon of chopped green dill or parsley, salt.

Preparation

Prepare beef chops in natural sauce according to the recipe. Simmer the fried zrazy under the lid over low heat. Wash the vegetables, peel, rinse, cut into large pieces, put in a saucepan with meat, add a little water and simmer. Add water as the sauce evaporates. When the meat is ready, sprinkle with the remaining flour, salt to taste and boil, mix with sour cream.
Place on a round dish, pour over with vegetable sauce, sprinkle with chopped dill.
Serve with boiled potatoes, pearl barley or dumplings.

CHOPS WITH TOMATOES

Ingredients :
600 g boneless meat (rump or rump, thigh), 60 g fat, 20 g flour, 250 g vegetables, 50 g tomato, 1 spoon chopped dill, salt.

Preparation

Wash the meat, peel and cut obliquely across the fibers 4 pieces. Beat each piece of meat with a damp hoe, sprinkle 1 cm thick slices with flour and season with salt just before frying.
Fry on both sides in fat over high heat until golden brown. Along with the fat left over from frying, transfer to a saucepan, add water.
Wash the vegetables, peel and rinse, cut into strips, put in a saucepan with zrazami and simmer under the lid until soft. Add water as the sauce evaporates. TO ready meat add the remaining flour and tomato or boil 250 g fresh tomatoes and salt them to taste. Vegetable sauce rub through a sieve, add to the meat, boil.
Place the zrazy on a platter, pour over the sauce and sprinkle with chopped dill.

CUTLETS "GENTLE"

Ingredients :
200 g of beef, 200 g of veal, 200 g of pork, 20 g of butter, 1 egg, 150 g of white bread, 150 g of milk, 80 g of onions, 50 g of fat, sugar, salt, pepper.

Preparation

Pass the meat through a meat grinder, add a roll dipped in milk, an egg, salt, pepper, a pinch of sugar and onions. If the minced meat is too thick, you can add a little milk or broth to it and stir. With hands moistened with water, or using a spoon, cut the minced meat into cutlets, roll them in breadcrumbs and fry on both sides until golden brown. To make the cutlets softer and more magnificent, you can add a little sour cream to the minced meat, grated potatoes or carrots. (For 600 g cutlet mass - 20 g of potatoes or carrots, 50 g of sour cream.)
Cutlets are served with vegetable side dish in sauce or drizzled with butter.
You can not fry the cutlets, but steam them. In the absence of special cooking utensils, you can take a flat-bottomed colander, place it in a pot of boiling water, put cutlets in a colander, cover with a lid and boil.

POTATO PIES WITH MEAT

Ingredients :
1 kg of potatoes, 1 egg, salt, flour, 200 g of minced meat, 1 onion, ground pepper, ground crackers, fat, sour cream.

Preparation

Peel large potatoes, grate, squeeze out the juice, add an egg, salt, a little flour to the mass. Form pies filled with meat, onions, pepper and sour cream from the prepared dough. Ready pies bread in flour, in an egg, then in breadcrumbs and fry in fat. Fold in a saucepan, pour over sour cream, close the lid and simmer until tender.

MUSHROOMS WITH MUSHROOMS

Ingredients :
500 g beef, 400 g raw mushrooms, 75 g onions, 50 g fat, 120 g sour cream, 5 g red pepper, herbs, salt, sugar.

Preparation

Cook the meat as in the previous recipe. Peel the mushrooms, boil in salted water, fry with onions and herbs. Stuff zrazy with this minced meat, tie with threads, fry, put tightly in a saucepan, pour in a glass of broth or water, sprinkle with pepper and simmer in the oven for about an hour. Then remove the threads, pour sour cream over the zrazy and sprinkle with herbs.
Serve with a vegetable side dish or salad.

BELARUSSKIE ZRAZY ("V0ZHIKI")

Ingredients :
400 g ground beef, 120 g rice, 70 g onions, 50 g fat, 25 g flour, 25 g butter, 120 g sour cream, spices, herbs.

Preparation

Boil rice until half cooked with a spoonful of butter, cool, mix with minced meat, add the grated onion, salt, pepper. From this mass, make small flat zrazy, roll them in flour and fry in fat.
Put the zrazy in a saucepan, pour in a glass of water or broth, simmer over low heat for about 30 minutes, then add sour cream and sprinkle with herbs.
Serve with vegetable garnish and salad.

CHOPS WITH ONION FILLING

Ingredients :
500 g of beef, 150 g of onion, 100 g of raw mushrooms, 20 g of dry mushrooms, 75 g of carrots, 20 g of celery, 20 g of butter, 25 g of wheat flour, 50 g of tomato puree, 120 g of sour cream, spices, herbs.

Preparation

Cut the meat across the fibers into thin pieces, beat off slightly with a hoe, sprinkle with a pinch of sugar and pour over lemon juice... Boil the mushrooms with boiling water, squeeze, cut and fry in oil with chopped onions, add salt and parsley. Put this minced meat on pieces of meat, sprinkle with pepper, roll up and tie with a thread. Put the zrazy in a saucepan, add a glass of water or broth.
Chop carrots and celery small pieces, fry in butter, add to zrazam and simmer all together over low heat for 35-40 minutes. Add sour cream at the end.
Serve with pasta and vegetable salad.

Chops stewed with mushrooms

Ingredients :
600 g of boneless meat (rump or rump, thigh, shoulder blade), 60 g of fat, 20 g of flour, 100 g of onion, 20 g of dried mushrooms, salt.

Preparation

Rinse the mushrooms, pour 0.5 liters of water, boil. Prepare zrazy according to the recipe "Zrazy chops in natural sauce". Add boiled mushrooms cut into strips to the zrazam. While stewing, add the mushroom broth. Simmer the zrazy over low heat under the lid. By the end of braising, sprinkle with the remaining flour, season with salt, stir and boil.
Serve in the same saucepan, or on a platter, with sauce, buckwheat or pearl barley porridge, pasta, potatoes.
Serve raw vegetable salad separately.

NELSON'S ZRAZY

Ingredients :
600 g of meat (tenderloin), 750 g of potatoes, 100 g of onions, 20 g of flour, 40 g of fat, 20-30 g of dried mushrooms, 1/8 l of sour cream, pepper, salt.

Preparation

Wash the mushrooms, boil. Evaporate the mushroom broth until 1/8 l remains.
Wash the meat, peel off the films, beat off with a hoe and cut 8-12 pieces across the fibers. Slightly beat off with a damp hoe, cut the zrazy about 1 cm thick.
Rinse the potatoes, peel, rinse, cut into large circles, cut them in half, pour boiling water over, salt and cook until half cooked; drain the water.
Fry the zrazy on the heated fat over high heat, salt and sprinkle with flour just before frying. The inside of the zrazy should be pink. Remove zrazy with a golden brown crust from the pan, fry the peeled and sliced \u200b\u200bonion in the remaining fat. Put the meat in a wide saucepan, shifting potatoes, chopped mushrooms and onions, add pepper, lightly salt and pour over sour cream mixed with the remaining flour and mushroom broth. Cover the pot tightly with a lid and insert into a hot oven for 10-15 minutes.
Serve in the same saucepan.

EASES WITH MUSTARD

Ingredients :
600 g of boneless beef (rump or rump, thigh), 40 g of fat, 20-30 g of flour, 60 g of bacon, 100 g of onion, 30 g of mustard, 40 g of crushed crackers, salt, pepper, 1/8 l of sour cream.

Preparation

Wash the meat, peel off the films, cut 4 wide slices across the fibers, beat each piece with a damp hoe, cutting thin zrazy. Cut the bacon into small cubes, peel and chop the onion. Salt the meat, thinly spread each slice with mustard, sprinkle with onions, put bacon, sprinkle with pepper and crushed breadcrumbs. Having wrapped the edges, roll tightly into a tube. Chip with wooden pins (you can use wooden toothpicks). Season with salt, sprinkle with flour, fry on all sides in highly heated fat until golden brown.
Transfer to a shallow saucepan, pour in the fat left over from frying, Vg l of water and simmer under a lid over low heat until soft. Add water as the sauce evaporates. Sprinkle ready-made zrazy with the remaining flour, if necessary - salt, boil, add sour cream. If the sauce is too thick, dilute with broth, broth or water. Remove the wooden pins from the meat.
Lay the zrazy on an oblong dish, pour over the sauce. Serve with buckwheat or barley porridge, potatoes. Serve the salad separately fresh vegetables and boiled vegetables.

ZRAZA WITH CUCUMBERS AND HORSE

Ingredients :
600 g of boneless beef (rump or rump, thigh), 40 g of fat, 20-30 g of flour, 60 g of bacon, 100 g of pickled cucumbers, 1/8 l of sour cream, salt, pepper.

Preparation

Prepare according to the recipe "Beef zrazy with mustard". Peel the pickled cucumber. Cut the bacon and cucumber into strips 7 cm long, 1 cm thick. Beat off the pieces of meat with a hoe, spread with mustard, put 2-3 pieces of bacon and cucumber on each, roll them up. Then cook as indicated in the recipe "Beef zrazy with mustard".

FLEMISH HOT STEW

Ingredients :
500 g boneless beef (rump or rump, shoulder blade), 4 sausages, 100 g smoked brisket, 600 g savoy cabbage, 50 g fat, 20 g flour, salt. Vegetable dressing: 20 g vegetable oil, 10 g sugar, 30 g onion, 30 g celery, 50 g parsley, 30 g carrots, 1/2 bay leaf, 5 black and allspice peas.

Preparation

Wash vegetables, peel, rinse, chop as finely as possible, add sugar, vegetable oil, ground spices and stir by hand until the vegetables begin to produce juice.
Wash the meat, peel it off, dry it, line it with vegetables in a clay bowl and put it in a cool place for several hours.
Then remove the seasonings and vegetables, add salt to the meat, sprinkle with flour and fry in very hot fat on all sides until golden brown. Transfer to a saucepan of the appropriate size, pour in the remaining fat from frying, 1/8 l of water, put in the brisket and simmer everything together under a lid over low heat until soft. Add water as the sauce evaporates. Make sure that the brisket is not overcooked.
Boil the savoy cabbage (cut the head of cabbage into 4 parts), drain. When the meat is ready, sprinkle with the remaining flour, salt, boil, add savoy cabbage to the meat and washed in warm water sausages. Simmer all this over low heat for about 10-15 minutes. Remove the meat, cut across the fibers obliquely into thin wide slices, place on an oblong dish. Garnish with savoy cabbage quarters, brisket slices and sausages. Pour everything over with the sauce formed during stewing.
Serve with mashed potatoes or potato donuts.

HOT STEWED IN NATURAL SAUCE

Ingredients :
700 g boneless meat (rump or rump, shoulder blade), 20 g flour, 60 g fat, 100 g onions, salt.

Preparation

Wash the meat, dry it, clean it from films and tendons, beat off with a hoe, rub with salt and sprinkle with flour. Fry on hot fat on all sides over high heat, transfer to a saucepan of the appropriate size.
On the fat remaining from the frying, fry the peeled, thinly sliced \u200b\u200bonion and add to the meat together with the fat. Pour in a few tablespoons of water and simmer over low heat, covered for about 2 hours. Add water as the sauce evaporates. Turn the meat during stewing, making sure that it does not burn. If necessary, dilute the sauce with water so that it doesn't get too thick.
Cut the finished meat across the fibers obliquely into wide, thin slices and place in the same order on an oblong dish, pour over the sauce.
Serve with potatoes, pasta and boiled vegetables, cauliflower, green beans and raw vegetable salad.

MARINATED STEWED BEEF

Ingredients :
700 g of boneless beef (rump or rump, shoulder blade), 40 g of fat, 20 g of flour, salt, 60 g of bacon, 1/8 l of sour cream, 1 small dried mushroom.
Marinade: 1/8 l of vinegar, 1/4 l of water, 1 bay leaf, 50 g of onion, a few peas of black and allspice.

Preparation

Cooking the marinade.Boil seasoned water and peeled onion slices. Cool, combine with vinegar.
Wash a rectangular thick piece of meat, put in a clay or enameled dishes, pour marinade over and put in a cool place for 2-3 days.
Remove the meat, dry it, stuff with chopped bacon, sprinkle with flour, fry on all sides in very hot fat. Transfer to a saucepan of the appropriate size, pour in the fat left over from frying, a few tablespoons of water, add onion and marinade seasonings, mushroom. Simmer covered over low heat until soft. Turn the meat over during stewing so that it does not burn. As the sauce evaporates, add the marinade, add water in such an amount that the sauce is sufficiently sour.
Remove the finished meat, season the sauce with the remaining flour, boil, salt to taste, combine with sour cream. Cut the meat across the fibers obliquely into thin wide slices, place in the same sequence on an oblong dish. If necessary, dilute the sauce with water, pour over the meat.
Serve with any kind of potatoes, pasta and boiled vegetables, green beans, brussels sprouts and others or with raw vegetable salads.

STEWED BEEF WITH MUSHROOMS

Ingredients :
700 g of boneless beef (rump or rump, shoulder blade), 60 g of fat, 50 g of onion, 20 g of flour, 30 g of dried mushrooms, salt.

Preparation

Rinse the mushrooms thoroughly, pour 1/2 l of water, boil. Prepare beef (see "Roast stew in natural sauce").
Put the fried meat in a saucepan, add the fried onions, chopped mushrooms, pour in the mushroom broth and simmer over low heat under the lid until soft. Turn the meat over during stewing so that it does not burn. As the sauce evaporates, add the mushroom broth.
Take out the finished meat. Season the sauce with the remaining flour, salt and boil. Cut the meat across the fibers obliquely into thin, wide slices, place on a platter, pour over the sauce with chopped mushrooms.
Serve with potatoes, pearl barley or buckwheat porridge, pasta, raw vegetable salad.

STEWED BEEF WITH CUTTING (GUSARSKI)

Ingredients :
600 g of boneless beef (rump or rump, shoulder blade), 60 g of fat, 20 g of flour, salt.
Filling: 100 g onions, 60 g crushed crackers or bread, salt, 30 g butter, pepper.

Preparation

Wash the meat, beat off strongly with a hoe, season with salt, flour and fry on all sides in highly heated fat. Transfer to a saucepan, pour in the remaining fat from frying, 1/8 l of water and simmer over low heat until soft.
Cooking the filling. Grind crushed crackers or bread thoroughly with butter and peeled, grated on fine grater onions. Season to taste with salt and pepper.
Put the finished meat on a board and cut across the fibers obliquely into thin, wide slices, and do not cut every second slice to the end. Put the filling into the cuts, press two slices forming a portion together. Put the portions of meat back into the saucepan with the sauce in which the meat was stewed. Simmer for another 10 minutes. Before serving, add flour to the sauce and bring to a boil.
Carefully place the meat on a platter, pour over the sauce.
Serve with any kind of potatoes, with sauerkraut, white cabbage or red cabbage or with a salad of raw vegetables.

Sliced \u200b\u200bbeef with horseradish

Ingredients :
600 g of boneless beef (rump or rump, shoulder blade), 60 g of fat, 50 g of onion, 30 g of flour.
Filling: 100-150 g horseradish, 1 egg, salt, sugar, 2-3 tablespoons of sour cream, 40 g crushed crackers.

Preparation

Wash the meat, beat off strongly with a hoe, season with salt, sprinkle with flour. Brown on all sides on very hot fat. Transfer to a saucepan, add onion, peeled, cut into circles and fried in the remaining fat, pour in 1/8 liter of water and simmer over low heat, covered until soft.
Cooking the filling.Rinse horseradish, peel, rinse, grate on a fine grater, add crushed crackers, egg, sour cream, salt and sugar to taste, mix so that a homogeneous mass is obtained. The filling should be thick.
Remove the finished meat, cut across the fibers obliquely into thin, wide slices, and do not cut every second slice to the end. Put the prepared filling into the cuts, press two slices, forming a portion, to each other. Put the portions back into the saucepan with the sauce in which the meat was stewed. Simmer for another 10 minutes.
Carefully put the meat on an oblong dish, pour over the sauce.
Serve with any kind of potatoes, dressed with beets, boiled vegetables or raw vegetable salad.

CUTTING STEWED WITH SOUR CREAM

Ingredients :
700 g tenderloin, 1-2 tablespoons of vegetable oil, 20 g flour, 60 g fat, 1/8 l sour cream.

Preparation

Wash the meat, cut off excess fat, lightly beat off with a hoe, grease with vegetable oil and leave it in a sealed container for 1-2 hours. Salt, sprinkle with flour and brown on all sides with overheated fat. Transfer together with the fat on which it was fried into a saucepan, pour the salted sour cream mixed with the remaining flour, cover and insert into a hot oven for 20-25 minutes (no longer).
Cut the finished meat across the fibers obliquely into wide, thin slices and place in the same sequence on an oblong dish. Salt the sauce to taste and pour over the portions of meat on a platter.
Serve with mashed potatoes, pasta, beets, green beans or other vegetables.

MEXICAN MEAT WITH PEPPER

Ingredients :
250 g of beef (fillet, thigh, rib), 250 g of tomatoes, 250 g of ripe beans, 1 glass of red wine, 3 tbsp. tablespoons of vegetable oil, 1 large onion, 1 pod of sweet pepper, 1 tbsp. a spoonful of ground red pepper, 1 teaspoon of salt, 1/3 teaspoon of black ground pepper (optional), 1-2 hot peppers.

Preparation

Boil the beans soaked overnight. Lightly fry the chopped onion in vegetable oil, add finely diced meat and finely chopped bell pepper... Pour in a little hot water and season with salt and pepper. Simmer the meat over low heat, covering with a lid. Then add the beans and the sliced \u200b\u200btomatoes. After 10 minutes, pour in a glass of wine and leave on the fire for 5 minutes.
Makes 2-3 servings.

AMERICAN MINCED MEAT

Ingredients :
250 g beef top grade, 250 g boiled potatoes, 3 bell pepper pods, 2 tbsp. tablespoons of tomato paste, juice of 1 lemon, sugar, salt, pepper, fat for roasting.

Preparation

Cut the beef into cubes, heat in fat and crush. Diced potatoes, diced bell peppers and tomato paste add to the meat and put everything together to simmer over low heat.
Season with lemon juice and sugar, salt and pepper. Serve with white bread.
Makes 2 servings.

BEEFSTEX MEXICAN

Ingredients :
4 steaks, 1 clove of garlic, pepper, salt, 3 tbsp. tablespoons of vegetable oil, 1 large onion, 4 bell pepper pods, 4 tomatoes.

Preparation

Grate the steaks with garlic, season with salt, pepper and fry in highly heated vegetable oil so that the meat inside remains light pink. Then remove the steaks from the pan, put chopped onions and washed and seed-free sweet pepper pods into it. Simmer for 10 minutes, then add the tomatoes cut into quarters. Stew the vegetables slightly, put them on the steaks and serve immediately.
This dish is usually served with white bread, mashed potatoes or green salad.

MUNICH MEAT

Ingredients :
750 g of beef, 1 bunch of green soup, 3-4 onions, salt, fat, horseradish, pickled cucumbers.

Preparation

Put the meat in a small amount of boiling salted water, add prepared herbs for the soup and cut in half and fried onions shortly before being ready.
Divide the meat into pieces and arrange on plates. Pour in broth. Season with grated horseradish and pickled cucumbers.

ARGENTINA POT WITH PEPPER

Ingredients :
750 g of beef, 125 g of bacon, 5 onions, 4 pods of sweet pepper, 1 clove of garlic, 1/2 cup of vegetable oil, 1 sprig of thyme, 1 tbsp. a spoonful of red ground pepper, black ground pepper, salt, 1/2 lemon zest, 2 pieces of refined sugar.

Preparation

Cut the not too skinny beef into 2x2 cm cubes. Chop the bacon and onion. Heat the vegetable oil, put finely chopped bacon, as well as onion and garlic in it. Fry lightly. Then fry the meat. Add water so that it almost covers the meat. Season with salt, red and black pepper. Add thyme. Shortly before the meat is ready, add the sweet pepper pods cut into rings, and after 15 minutes grate the lemon zest and sugar cubes into the pot in which the dish is prepared.
Serve the dish with boiled loose rice.
Makes 4-6 servings.

ARGENTINIAN BULL TAILS

Ingredients :
750 g oxtail, 3 tbsp. tablespoons of fat, 3-4 coarsely chopped onions, 2 cloves of garlic, 1 carrot, 1 bay leaf, 3 pcs. cloves, 1 half teaspoon of dried thyme, 1/4 liter of red wine, pepper, salt, 1 teaspoon of sugar, 1 lemon, 1 tbsp. a spoonful of flour.

Preparation

Cut the tails into pieces and deep fry in 2 tbsp. spoons of fat. Add finely chopped onions and garlic, grated on coarse grater carrots, bay leaves, cloves, thyme, and salt. Simmer the meat over low heat, adding water from time to time. Season with salt and pepper, burnt sugar, lemon juice and zest. Continue extinguishing for another 10 minutes. Then rub the sauce through a sieve.
Prepare a dark gravy from the remaining fat and flour, mix it with the juice and red wine released during the stewing. IN ready gravy fold the meat, still boil slightly again.
Serve the dish very hot with boiled crumbly rice, potatoes or just white bread.

PUCHERO ARGENTINO
(ARGENTINAN DISH IN A POT)

Ingredients :
250 g beef brisket, 125 g lamb, 1/2 kg chicken, 125 g garlic sausage, 100 g bacon, 250 g yellow peas or ripe beans, 300 g coarsely chopped white cabbage, 3-4 onions, 150 g carrots, 1 celery root, diced, 4 stripped bell pepper pods cut into quarters, 500 g peeled potatoes, 1 tender corn cob, 250 g quartered and peeled tomatoes, salt, 8 peppercorns, 1/2 teaspoon of marjoram, 1-2 cloves of garlic (optional).

Preparation

Peas or pre-softened white beans pour water, add bacon and sausage and put on fire. Put lamb and beef in another pot and cook. A few minutes after boiling, add spices and chicken there. When the meat is almost done, add vegetables (tomatoes last). When everything is soft (vegetables should not be boiled), cut the meat and sausage into slices, and divide the chicken into parts. Put everything on a large preheated dish. Serve vegetables as a side dish.
The Argentines serve this dish with sauce in a separate gravy boat.

FLEMISH CARBONADES

Ingredients :
750 g beef fillet, a bunch of herbs, 2-3 tbsp. spoons of butter or margarine, 4 large onions, 1 thick slice of bread, a little mustard, 1 bottle of weak beer, cumin, 1 bay leaf, 1-1.5 tbsp. tablespoons of vinegar, 1-2 lumps of sugar, salt, pepper.

Preparation

Cut the meat into large pieces, beat off with a hoe, divide each piece into two more equal parts, fry on both sides and remove from the pan. In the remaining fat, simmer the finely chopped greens and, adding fat, fry the finely chopped onions until golden brown. Then lay the onions, meat and herbs in layers in a saucepan, cover with a slice of bread without a crust, which is pre-greased with mustard, add beer, caraway seeds and one bay leaf. Simmer for 2 hours over low heat. Add a little beer as the liquid evaporates.
Season the gravy with vinegar and sugar.
Serve with boiled potatoes.
Makes 5-6 servings.

GULASH IN A POT HUNGARIAN

Ingredients :
750 g beef, 1 kg potatoes, 100 g fat, 1 large onion, 250 g bell pepper, 250 g tomatoes, 1 tbsp. a spoonful of flour, 20 g of red pepper, 1/2 teaspoon of marjoram, 1/2 spoon of black pepper, 1/2 tbsp. tablespoons of salt.

Preparation

Finely chop the onion and fry in fat until light golden brown. Remove from heat, sprinkle with red pepper, stir and add the sliced \u200b\u200bmeat, spices and a little water. Put to simmer, stirring constantly. As soon as the liquid begins to boil, add some water again or, if desired, dry wine... When the meat is tender, add the diced potatoes, the strips of pepper and 10 minutes later the tomatoes. Pour everything over with water and cook until meat and vegetables are fully cooked.
Add flour dumplings or noodles if desired. They can be put directly into the soup (the Hungarians call this dish a soup) or pre-fry them in fat and serve separately.
The goulash should be bright red, scorching like a flame when served.

HOT ESTERGASI IN VIENNESE

Ingredients :
800 g of beef pulp, 2 onions, 1-2 carrots, 2-3 tbsp. tablespoons of fat or butter, 1 slice of rye bread, a little wine, 1 tbsp. a spoonful of finely chopped capers, a few peeled, finely chopped anchovies (or a piece of well-soaked herring), a little cream, salt, pepper.

Preparation

Cut the meat into finger-thick slices (1-2 slices per serving). Beat off lightly and brush with melted butter. Fry on both sides, season with salt and pepper.
Cut onion and carrots into thin slices and lightly brown in fat, put slices of meat on them, add wine and rye bread. Pour boiling water or broth so that the liquid completely covers the meat.
Cover with a lid and simmer for 1 hour. Rub the broth through a sieve, then mix it with finely chopped capers and peeled anchovies. For each slice of meat, take one tablespoon of the mixture. Drizzle with cream and put the roast over the fire. Serve mashed potatoes or rice with this dish.
Makes 4-5 servings.

BEEF STEWED WITH VEGETABLES

Ingredients :
For 1 kg of beef - 5 pcs. carrots, 1 parsley root, 1 onion, 2 tbsp. tablespoons of lard, 1/2 tbsp. tablespoons of flour, 2 glasses of broth, salt, pepper to taste.
For garnish: 1 kg potatoes, 2 tbsp. tablespoons of butter.

Preparation

Salt the beef in a large piece, keep it in a cold place for 1 hour, then put it in a saucepan or saucepan with well-heated fat, fry it on all sides until golden brown, add the broth and stew for 1 hour.
Then add pepper, peeled carrots, parsley and onions cut into slices, stew until tender. The meat is cut into portions.
The flour fried until light brown is diluted with juice with vegetables and fat, in which the beef was stewed, and boiled well.
Cooked beef is served with fried potatoes and prepared gravy with vegetables.

DUSHENIN WITH KIDNEYS

Ingredients :
Ha 1 kg of beef - 200 g of kidneys, 2 tbsp. tablespoons of lard, 1 carrot and parsley root, 1 onion, pepper, salt to taste, bay leaf, herbs.

Preparation

Prepared large cuts of beef are fried until golden brown with peeled and chopped carrots, parsley and onions. Finely chopped bones, prepared and sliced \u200b\u200bkidneys, bay leaf, pepper, fried meat are placed on the bottom of a saucepan or saucepan, broth or water is poured so that the meat is covered, and stew until tender.
Ready dushenina is cut into slices (2-3 pieces per serving), laid out on plates, kidneys are placed on top, poured with juice in which the meat was stewed, and sprinkled with finely chopped parsley.
Serve Dushenina with fried potatoes.

BEEF STEWED WITH LINGERBERRY

Ingredients :
500 g of beef, 2 tbsp. tablespoons of ghee, 250 g of onions, 1.5 tbsp. tablespoons of tomato puree, 1 tbsp. a spoonful of flour, 1.5-2 cups of lingonberries, pepper, bay leaf, salt.

Preparation

Fry the beef cut into small pieces, add chopped onions, tomato puree and fry for another 7-10 minutes, at the end add flour.
Then pour in meat broth or water, put pre-scalded lingonberries, salt, black pepper, bay leaf and simmer until tender (you can in the oven).

PEPPER STUFFED WITH MEAT AND RICE

Ingredients :
For 500 g of beef - 1 kg of sweet pepper pods, 3 tbsp. spoons of rice, 2 tbsp. tablespoons of butter, 2 onions, salt, pepper to taste, herbs.
For gravy: 1 st. a spoonful of wheat flour and butter, 112 glasses of sour cream, 2 tbsp. tablespoons of tomato puree, 2 cups of meat broth, salt to taste.

Preparation

The prepared meat is passed through a meat grinder, finely chopped onion, lightly fried in butter, is added, boiled rice, salt, pepper and mix everything well.
The green pepper pods are washed, a cross-section is made on them, the seeds are removed, scalded with boiling water for 10 minutes, the water is allowed to drain, stuffed with prepared meat and rice, tightly placed next to each other in a saucepan, poured tomato sauce and stew in the oven until tender.
Making the gravy. Wheat flour is sauteed, diluted with meat broth, add sour cream, sauteed tomato puree and bay leaf, stir well, bring to a boil, salt, filter and pour pepper in a saucepan.
When serving, stewed pepper pods are poured over the gravy and sprinkled with finely chopped parsley.

Zucchini stuffed with meat

Ingredients :
For 500 g of beef - 700 g of courgettes, 2 cm, spoons of rice, 1 onion, 1/2 cup of crackers, 2 tbsp. tablespoons of butter.
For gravy: 1 st. a spoonful of butter and wheat flour, 2 tbsp. spoons of sour cream, 1 tbsp. a spoonful of tomato puree, 1.5 cups of meat broth, salt to taste.

Preparation

Selected young zucchini (no more than 7-8 cm in diameter) are cut across into pieces 5 cm long, the pulp with seeds is removed, boiled in salted water until half cooked and filled with a filling made from salted meat passed through a meat grinder, boiled rice and lightly fried Luke.
Prepared zucchini are placed in a saucepan or saucepan, sprinkled with breadcrumbs, sprinkled with melted butter and baked in the oven. Zucchini is served with gravy.
Making the gravy.Lightly fried wheat flour is diluted with broth, add sour cream, lightly fried tomato puree, salt, stir, bring to a boil and filter.

STUFFED TOMATOES

Ingredients :
For 500 g of beef - 700 g of tomatoes, 2 tbsp. spoons of rice, 1 onion, 1 teaspoon of crackers, 1 tbsp. a spoonful of butter, salt, pepper to taste, herbs.
For gravy: 2 teaspoons of wheat flour and butter, 3 tbsp. spoons of sour cream, 1 tbsp. a spoonful of tomato puree, 1.5 cups of meat broth, salt to taste, bay leaf.

Preparation

Fresh medium-sized tomatoes are washed, the tops are cut and the seeds are carefully removed without breaking the whole tomato. Prepared tomatoes are salted, sprinkled with pepper and stuffed with meat and rice, prepared in the same way as for stuffed peppers. After that, they are placed in a stewpan or in a frying pan greased with oil, sprinkled with breadcrumbs, sprinkled with oil and baked in the oven for 15-20 minutes.
When serving, the tomatoes are sprinkled with gravy and sprinkled with finely chopped parsley or dill.
Making the gravy.Sauteed flour is diluted with meat broth, add sour cream, sauteed tomato puree and bay leaf, salt, stir, bring to a boil and filter.

DUCKIES WITH MEAT IN UKRAINIAN

Ingredients :
For 1 kg of beef - 1.2 kg of fresh cabbage, 4 tbsp. spoons of rice, 2 onions, 2-3 tbsp. tablespoons of butter, salt, pepper to taste.
For gravy: 1/2 cup sour cream, 2.5 cups broth, 1 tbsp. a spoonful of wheat flour and butter.

Preparation

A small head of cabbage is cleaned from the upper leaves, washed, cut out a stump, put in boiling salted water and boiled until half cooked for 15-20 minutes. Then the head is taken out, cooled and disassembled into individual leaves. Thickened parts are cut off from each sheet or smashed with a cleaver.
Pass the meat through a meat grinder, add steamed rice, sautéed onions, pepper, salt, stir well, put on prepared cabbage leaves, roll their edges and give the cabbage rolls a rectangular shape.
Stuffed cabbage is placed in a saucepan or pan, poured sour cream sauce and stew in the oven until tender.

EGGPLANTS AND TOMATOES STEWED WITH MEAT

Ingredients :
For 500 g of beef - 1.2 kg of eggplant, 2-3 tbsp. tablespoons of butter, 2 tbsp. tablespoons of wheat flour, 750 g of fresh tomatoes, 2 onions, salt, pepper to taste.

Preparation

Eggplants are washed, cut into slices, salted on both sides, allowed to lie for 1 hour, then washed, rolled in flour and fried in butter until light brown.
Pass the beef through a meat grinder, add lightly fried, finely chopped onion, pepper, salt, mix well and fry in butter.
The tomatoes are washed, lightly fried, rubbed through a sieve or colander and salted.
Put eggplants and meat in layers in a saucepan or saucepan, repeating this 3-4 times, pour grated tomatoes on top and stew under closed lid 15-20 minutes

POTATO WITH MEAT

Ingredients :
For 800 g of potatoes - 500 g of beef, 1 egg, 3 tbsp. tablespoons of butter, 1 onion, 2 teaspoons of wheat flour, 3 tbsp. tablespoons of vegetable oil, 1.5 cups mushroom sauce, salt, pepper to taste.

Preparation

Peel the potatoes, boil, pass through a meat grinder, put a raw egg, melted butter, salt, pepper and, if the mass is very thick, add broth, sour cream or cream, stir well, divide into small circles, put prepared minced meat on them, mold with flour in the form of pies and fried in vegetable oil.
Cooking minced meat.The boiled meat is passed through a meat grinder, mixed with fried onions and fried.
Potatoes are served with mushroom sauce. Ingredients :
For 1 kg of beef - 2 tbsp. tablespoons of flour, 3 tbsp. spoons of lard, 1.5 kg of potatoes, 5 onions, 1/2 celery root, garlic, salt, pepper to taste, herbs.

Preparation

Prepared meat is beaten special hammer, cut into slices, salt, sprinkle with pepper, roll in flour, fry on both sides until golden brown and put on the bottom of the stewpan in one row.
Purified raw potatoes cut into slices, add chopped onions and celery, allspice, salt, mix everything well and lay a layer on the meat. Cut meat is placed on top of the vegetables, and vegetables are placed on top of it. So they put it two or three times with the expectation that there are potatoes on top, pour everything with broth cooked from bones, and stew until tender.
When serving, sprinkle with finely chopped garlic and parsley in plates.

ROAST WITH Sauerkraut

Ingredients :
For 1 kg of meat - 80 g of lard, 2 tbsp. tablespoons of lard, 2 onions, 2 carrots, 1 parsley root, 1.5 kg of sauerkraut, 1/2 tbsp. tablespoons of flour, 2 glasses of broth or water, salt, pepper to taste, bay leaf.

Preparation

Large pieces of meat (1-1.5 kg) are stuffed with lard, put in a saucepan or saucepan, add part of the lard provided for by the recipe, fry until golden brown, add finely chopped sautéed onions, carrots and parsley, add broth or water and stew until tender.
Cut the finished meat into small pieces. Sauteed flour is diluted with juice in which the meat was stewed, add hot broth or water, boil and rub through a sieve along with vegetables.
Squeezed out of the brine sauerkraut stewed with lard until tender and season with fried onions, peppers, bay leaves and part of the prepared gravy.
At the bottom of the stewpan, lard cut into pieces is placed, and cabbage and meat are alternated with several layers of cabbage and meat on it, the remaining gravy is poured and stewed for 15-20 minutes.

BEEF STEWED WITH PRUNES

Ingredients :
For 1 kg of beef - 2 tbsp. tablespoons of fat, 1/2 kg of prunes, 2 onions, 1/2 cup of tomato puree, 1 tbsp. a spoonful of flour, 1/2 tbsp. tablespoons of sugar, 5 cloves, 1/3 teaspoon of cinnamon, 1 tbsp. spoon of 9% vinegar, salt to taste.

Preparation

Cut the beef into pieces (200-250 g each), salt, fry until golden brown in a pan, transfer to a saucepan or saucepan, add onion and tomato puree sautéed with fat, pour in a small amount of broth and stew for 20-30 minutes.
Sauteed flour is diluted with broth, together with washed prunes, put in a bowl with meat and stew until tender. After that, add vinegar, cloves, cinnamon, sugar and continue to simmer for another 10-15 minutes.
Ready beef is served with prunes and poured over with the sauce in which it was stewed.

OVEN BEEF

Ingredients :
For 500 g of beef - 800 g of potatoes, 2 carrots, 1 onion, 1 parsley root 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of tomato puree, 1.5 tbsp. tablespoons of fat, salt, pepper to taste, bay leaf.

Preparation

Cut the beef into portions, beat off, salt, sprinkle with pepper, sprinkle with flour, fry each piece, put it in a saucepan or pan with fat and juice, add water, tomato puree sauteed with fat and stew under a closed lid for 30 minutes.
After that, put fried potatoes, sautéed carrots and parsley, peppercorns, bay leaves and stew until tender over low heat.

Vienna style beef in horseradish sauce

Ingredients :
1 kg of beef (pulp), 1 bunch of herbs, 1 onion, 2 bay leaves, 1 clove, 1 clove of garlic, 2 pieces of refined sugar, butter or margarine, flour, horseradish, salt, cream.

Preparation

Pour hot water over the meat, add herbs, bay leaves, onions, cloves, garlic, sugar and salt.
Put on fire, bring to a boil, reduce heat, remove foam several times. When the meat is half done, cut the onion in half, put the cut part on a hot pan and brown, then dip in broth (it will become darker and stronger).
Making horseradish sauce. Melt butter, fry flour on it, add meat broth and cream (optional); mix with horseradish.
Divide the finished meat into portions and serve with boiled potatoes and horseradish sauce. Serve the broth for the first.

BEEF IN SOUR CREAM

Ingredients :
For 1 kg of beef - 1 onion, 1 root of carrots, parsley and parsnips, 2 cups of sour cream, 2 tbsp. tablespoons of lard, salt, pepper to taste, bay leaf, herbs.

Preparation

A large piece of beef (1-1.5 kg) is fried on all sides until golden brown, put in a saucepan or saucepan, add chopped carrots, parsnips, parsley and onions, as well as bay leaves, pepper, salt, pour in broth or water, put into the oven and stew under a closed lid until almost completely cooked.
Then the beef is poured with sour cream and stewed for a few more minutes. Cut the beef into pieces (2-3 per serving), and the broth with sour cream and roots, in which it was stewed, is rubbed through a sieve and brought to a boil.
When serving on the table, put pieces of beef, fried potatoes on a plate, pour over sour cream gravy and sprinkle with finely chopped parsley.

BEEF IN RUSSIAN

Ingredients :
600-800 g of beef, 3 onions, 1 carrot and celery root each, 2 slices of rye sour bread, 150 g bacon, 50 g ghee, 1/2 cup flour and sour cream, 2 cups broth, 4-6 potato tubers, salt, peppercorns, bay leaf, herbs to taste.

Preparation

Cut a piece of meat (ideally - from the hind leg or shoulder blade) into wide slices or pieces of 50 g each, salt, roll in flour and fry in oil on both sides until golden brown.
In a large bowl, combine onions, carrots and celery, chopped into strips, small cubes of rye bread, add bay leaves, black peppercorns, salt.
The bottom of a wide saucepan or clay pot lay with thin slices of bacon. Place a layer of fried meat on it, and a layer on the meat vegetable mix, then meat and mixture again. Pour all this with broth so that it only covers the second layer of meat. Put the saucepan on the fire, bring the broth to a boil, then place it in a preheated oven. If the meat is cooked in pots, they should only be placed in the oven. Stew the meat for 2-2.5 hours under the lid. Add sour cream 20-25 minutes before the end of stewing.
TO ready meal boiled potatoes are served separately. If the meat was stewed in portioned pots, and put them on the table. :
600-700 g of boneless meat (rump or rump), 20 g of flour, 50 g of fat, salt.
Filling: 50 g stale bread, 50 g bacon, 100 g onion, pepper, salt.

Preparation

Soak the bread in water. Wash the meat, dry it, cut along the fibers (not to the end) so that a flat rectangle is obtained, beat off strongly with a hoe, taking care not to tear the fabric.
Cooking the filling.Squeeze the soaked bread and mince it together with peeled onions, add finely chopped bacon, pepper, salt, mix thoroughly.
Salt the meat and grease evenly with the filling, roll up with a tube, tie tightly with twine every 3 cm, as ham roll, salt, sprinkle with flour. Brown on all sides over heated fat over high heat and transfer with the fat to a saucepan of the appropriate size. Pour in a few tablespoons of water and simmer under a lid over low heat until soft for about 1.5-2 hours. Add water as the sauce evaporates. Turn the roll over, taking care not to burn. By the end of stewing, add the remaining flour, bring to a boil, and season with salt. If necessary, dilute the sauce with water so that it doesn't get too thick.
FROM finished roll remove the twine and cut across not very thick slices; lay them on an oblong dish and pour over the sauce.
Serve with potatoes, pasta, vegetables or raw vegetable salad.

UZHGORODSKI ENABLER

Ingredients :
500 g of beef pulp, 100 g of bacon, 3 eggs, 1 tbsp. a spoonful of melted lard, 1 pickle, 1 large potato, 2 tbsp. tablespoons of flour, 0.5 tsp of black pepper, salt.

Preparation

Cut 4 flat pieces from the beef pulp the size of a palm (you can use semi-finished products - entrecotes), peel off the films, beat off, salt, sprinkle with pepper. For each piece of meat, put several pieces of pickled cucumber, hard egg, bacon strips and potatoes, cut into strips.
Roll up, tie with a thread, coat with egg and breaded in flour.
Then fry the curls in melted lard, transfer to a saucepan, pour boiling water or broth so that the meat is completely covered, and simmer until tender.
Submit with stewed potatoes, pouring it with the sauce formed when stewing the curl.

SALYANKA MEAT IN GEORGIAN

Ingredients :
For 400-500 g of meat (pulp) - 2 onions, 2 pickles, 2 tbsp. tablespoons of tomato puree, 1/2 cup grape wine, 2-3 st. tablespoons of oil.

Preparation

Wash the meat (sirloin, rump), remove the tendons, cut into small pieces, add finely chopped onions and fry in oil in a preheated pan.
Transfer the fried meat to a low saucepan, add tomato puree, pickled cucumbers, peeled and cut into slices, a clove of garlic, salt, pour in grape wine, 2-3 st. tablespoons of meat broth and, covering the pan with a lid, simmer the hodgepodge for 30-40 minutes.

MEAT SOLYANKA

Preparation

Chop the peeled cabbage, put in a saucepan, add 1 tbsp. a spoonful of oil, 1/2 glass of water or broth, cover the pan with a lid and simmer for 40 minutes, stirring occasionally. Then add the fried onions, tomato puree, vinegar, sugar, salt, bay leaf, pepper and simmer until cooked for about 10 minutes. When the cabbage is ready, add the flour fried with butter to the pan, stir and boil.
At the same time meat products (boiled meat, canned meat, sausage, sausages) cut into small slices, lightly fry with onions, add chopped pickles, capers, 2-3 tbsp. spoons of broth, cover and boil for a few minutes.
Half stewed cabbage Put in an even layer on a greased frying pan, put the cooked meat with a side dish on the cabbage, cover with the rest of the cabbage, level, sprinkle with breadcrumbs, grease and bake in the oven for 10-15 minutes.
Before serving, the hodgepodge can be decorated with parsley sprigs, olives, lingonberries, etc.