Beef in sweet and sour sauce

Almost all people love meat. Sometimes it does not even really matter - it's cooked in French or steaks, or just a chop. But the real gourmets are not bad at meat, and they do not care how and for what recipe it is prepared. As a rule, such admirers of meat try the national dishes of different peoples and come from this delight. After all, to cook something from the kitchen of another people is always extremely interesting. Similarly, you can at least for a moment be in any country. Beef in sweet and sour sauce will help you to transfer to China.

This recipe is suitable for those who love meat and tasty sauce. This dish is ideally combined with buckwheat porridge or mashed potatoes as a garnish.

Ingredients:

Beef - 700 g.

1 large onion

About 10 lightly salted baby cucumbers

5-8 pieces of dried apricots and prunes

2 tbsp. Spoons of tomato paste

Peppercorns, salt, pepper ground, bay leaf.

Beef should be cut into fairly thin pieces across the fibers. In a hot frying pan fry the onions. As soon as the onion becomes transparent, put the beef there, without diminishing the fire. Salt, taste pepper. It is required to fry meat fast enough.

Prunes, dried apricots and cucumbers cut into smaller pieces. In the saucepan, put the beef, fried with onions, pour the juice there, which the meat allocated during frying. All this pour boiling water so that the water barely covers the meat. Put there tomato paste, prunes, bay leaf, dried apricots, cucumbers, pepper. Salt to your liking, put the stew on a slow enough fire. The longer the beef will be stewed in sweet and sour sauce, the more tender it will turn out, and the sauce will be more saturated. Better to extinguish not less than 2 hours. The sauce should hardly "gurgle".

Another beef in sweet and sour sauce can be prepared according to the following recipe.

You will need: 260 grams of beef, 50 grams of onions, 20 grams of flour, 30 grams of ketchup or tomato paste, 20 grams of baked fat, 20 grams of carrots, 20 grams of parsley root, 16 grams of sugar, 5 grams Vinegar, spices, 20 rye rusks, salt, greens.

The meat should be cut into pieces, a little bit discouraged, the tip of the knife is recommended to cut the tendons, pepper, sprinkle with salt, a little roll in flour for breading and fry in a pan. Then put in a saucepan in a row, put vegetables on top, which must be cut into slices and slightly fried. Add tomato and hot broth or water (the meat should be covered completely) and stew for about an hour. After that, the dish should be topped with pepper, bay leaf, vinegar, sugar. Fill in the ground biscuits and bring to a full fire on a small fire.

When the beef in sour-sweet sauce is served to the table, put a portion of ready-made meat, a side dish (boiled beans, boiled pasta, potato mashed potatoes, boiled or fried potatoes, vegetables) in a saucepan and poured with sauce in which the meat was stewed. Sprinkle with chopped herbs.

Also easy to prepare beef in soy sauce.

For this you need: 500 g of beef, 2 cloves of garlic, onion, 1 pepper burning, 100 ml. Soy sauce.

Meat must be cut into thin pieces across the fibers. Put in the dishes for pickling.

Pour soy sauce in such a way that it completely covers the meat. Leave to marinate for 3-4 hours, and preferably for the whole night.

Garlic and onions cut into small cubes, which must be fried to transparency on high heat. If you prefer hot meat, cut the bitters with bitter pepper and fry along with garlic and onions.

Add the pickled meat with soy sauce to garlic and onions.

To extinguish it is necessary on the big fire of 20 minutes, at first stirring, while гоявдина will not give juice, and then having covered a cover. If necessary, add water. If you want more fluids, then water will not hurt you. After 15 minutes, the beef in sweet and sour sauce is ready. You can serve with any side dish.

If you prefer something more tender, then beef in sour cream sauce is what you need.

Beef tenderloin cut into portions and discarded. Salt, sprinkle a little pepper and sprinkle a little bit of mustard on both sides.

Fry beef on vegetable oil from two sides. Put in a saucepan, put the chopped onion there. Pour boiling water in such a way that the water covers the meat, and simmer on a small fire.

Minutes through 15-20 add cream or sour cream, bay leaf and simmer farther on a small fire.

When the meat becomes soft, in half a glass of cool water, dilute a tablespoon of flour, pour the mixture into a saucepan and mix well. To fall asleep the cut greenery and turn it off after a minute.