Hello!
We continue the theme of Jewish cuisine. Today we will cook sweet and sour Jewish beef Esik-fleish. Like any dish of folk cuisine, it is simply, very nutritious and delicious.
Difficulty: 4/10
Cooking time: 2 hours 15 min.
Number of servings: 6
Ingredients:
- Beef, 1 kg
- Onions, 2 PCs.
- Pureed tomatoes, 200 gr.
- Rye bread, 100 gr.
- Honey gingerbread, 1 PC.
- Pitted prunes, 10-12 PCs.
- Lemon, 1 PC.
- Bay leaf, 2 PCs.
- Garlic, 2-3 cloves
- Clove, 2-3 PCs.
- Ground cinnamon, 1/2 tsp.
- Black pepper, salt, vegetable oil
Beef can be used any — it will cook for a long time, and even the toughest parts will become soft.
Meat cut into small pieces.
Onions cut into medium cubes.
Heat the pan, add a little vegetable oil and fry the meat on high heat until brown (10-12 minutes).
Add onion, arbitrarily chopped garlic, clove, pepper, bay leaf and pour a little hot water. Salt to taste, bring to a boil and stir.
Shift the contents into a saucepan with a thick bottom, add boiling water so that the water completely covered the contents and cook over low heat until the meat is cooked (1-1.5 hours).
While the meat is cooked rub the bread and gingerbread on a coarse grater.
Check the liquid level in the saucepan and if the water has boiled away, add to the level of meat. Add the bread with gingerbread, tomatoes, cinnamon, cloves, prunes and the juice of half a lemon.
Try. If the taste is sour, add sugar or honey to get a harmonious sweet and sour taste. If on the contrary, sweet, add lemon juice.
Cook over low heat for half an hour, stirring constantly. All ingredients except meat, cloves and prunes should eventually turn into a homogeneous sauce.
Spread the meat on a plate, pour the sauce and serve, decorate with herbs.
Bon appetit!
PS
I will talk a small family secret - instead of sugar or honey, you can add cherry jam )).
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