How to cook beef stew in kvass

You will need
    • 500 grams of beef pulp;
  • 3 large onions;
  • 2 carrots;
  • 2-3 glasses of bread kvass;
  • 2 tbsp. tomato sauce (optional);
  • salt and black pepper to taste.
  • For the red sauce:
  • 2 medium carrots;
  • 2 medium onions;
  • small parsley root;
  • 0.5 cups of sunflower oil;
  • 1 tbsp. a spoonful of wheat flour;
  • 2 tbsp. spoons of tomato sauce;
  • 300 g broth;
  • 3-4 black peppercorns.
Peel off the films and tendons and cut into large slices across the grain. Beat off the meat, salt and pepper.
Peel and wash the onions, carrots and celery roots. Finely chop the onion, grate the carrot. Put them in a griddle into pieces of beef and pour in kvass. If desired, add tomato paste or sauce.
Close the lid and stew the beef on low heat until ready (within an hour). In the process of quenching add kvass as needed.At the end of cooking, try the dish and add salt and pepper if necessary.
Put the finished beef in the dish. Cool the broth remaining after quenching a little and rub it with a pestle or rub it through a sieve so that the consistency is even. Boil the gravy again and pour the beef slices into it.
If desired, prepare a red sauce for the dish. Peel vegetables and roots. Chop them finely and fry in vegetable oil for ten minutes. Add tomato sauce to them and hold the pan on the fire for another ten minutes.
Fry the flour in the other pan without oil until light brown. Cool it and dissolve in a small amount of warm broth remaining after stewing the meat, mix thoroughly and add the rest of the broth.
Bring sauce to a boil, cook for three minutes over low heat.

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