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Beef in pots. The recipe of preparation in different versions

Beef is cooked mainly by long languishing. In this case it turns out soft and gentle. For this, pots are perfect. Cooked this way, it will melt in the mouth. The main thing to pick up the ingredients is to make a fragrant and delicious beef in pots.

The recipe for easy cooking of this dish. We take the pulp of beef and, after washing, we cut it into small blocks. After that, you need to salt the meat and add any spices. Fry it in a frying pan with the addition of not a large amount of any oil. We lay out on pots. Add the laurel leaf. After that, lightly fry the sliced random shape of onions and spread it into pots. Next comes the carrot, which must be cut into circles or straws. Potatoes cut into cubes or straws and also put in pots. Do not forget to salt vegetables. Next, pour pots with broth or sauce. Sauce is prepared from mayonnaise, sour cream, milk and greens. You can use cream. Then about an hour in the oven will be beef beef in pots. The recipe is designed for young and fresh meat. Depending on the quality of the beef, you can increase the cooking time to 2 hours.

If you are not the owner of pots, then you should not be upset. This recipe can be prepared without them. Beef in the sleeve will turn out to be the same soft and soft. The ingredients and the cooking process remain the same. Only put meat and vegetables in a sleeve. Do not forget to punch it from above in several places.
Here is an example of how to combine sauerkraut and beef in pots. The recipe is simple and original. First you need to wash and dry the meat. Then cut it with small bars. We spread the beef into pots and add salt and any spices. After that, we put there sauerkraut and onions. In each pot you need to put a little melted butter and tomato or tomato paste. Then add to the top edge of the broth and put in the oven. The beef is about two hours in pots. The recipe is complemented at will with herbs and garlic.

Very tasty beef is obtained in beer. The recipe can be changed using any other meat at your discretion. Cut it in pieces. The cooking time depends on the size of the pieces. So if you cut it large, then put it out longer.

Then add to the meat spices and salt to taste. Fry the meat until a brown crust is formed. This allows you to keep all the juices in the beef. Now we are engaged in vegetables. You need to remove the skins from the zucchini and eggplant and cut them into cubes. Very finely it is not necessary that they do not boil. Then you need to wash and peel the Bulgarian pepper. We cut it too into cubes, but not small ones. Now you need to clean and cut the potatoes. We also cut it into cubes. It was the turn of tomatoes. We are blanching them for a start. To do this, make a cross-cut on the skin. Then put them into boiling water and hold there for about a minute. Then we take it out of hot water and put it into the cold water. After such procedures, the skin is easily removed from them. Peeled tomatoes we cut into cubes. We cut small onions in small pieces. Carrots three on a small grater.

Now do the frying. We spread onions, then carrots and a little tomato paste. Next, we form our dish. We send beef to the pots. Then come the vegetables. We lay aubergines and zucchini, Bulgarian pepper and sliced tomatoes. Vegetables at this point can be salted and add to them any pepper. We lay out the roast at the last minute. We pour beer into the pots. Do not top up. In this dish there are a lot of vegetables, which during the preparation form a juice.

Bon Appetit!


We cook this dish for about an hour or an hour and a half. We serve on a table in pots, but if desired, you can shift the meat and vegetables into plates.

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