Ingredients:
meat (beef) – 200 grams;
onion — 1 head medium size;
parsley — 1 bunch;
tomato paste — 1 tablespoon;
boiling water — 250 grams;
vegetable oil (for frying);
salt to taste.
- Meat cut into small, but equal-size pieces. The same pieces will be evenly fried, raw or overcooked pieces in this gravy will not, and the quality of the food will suffer.
- Onions clear and finely chop (cut into cubes). In principle, onions can be cut and half-rings, but then the sauce will not look very aesthetically pleasing: small pieces of meat will seem too small in comparison with long strips of onion. So the cubes — better cut for this dish the onion.
- My greens in running water to her left the sand, dry it on a paper towel and also Melo shinkuem.
- On a well-heated pan pour a couple tablespoons of vegetable oil, when it heats up put in the pan the meat and a little pripuskaet it. Then add onion, salt and spices and fry the meat on slow fire under the lid for 5-7 minutes.
- Mix the tomato paste with boiled water, vzbivaem with a fork until smooth and pour the tomato mixture into the pan. To give gravy to boil, cover with a lid and continue to simmer, stirring occasionally, for another 20 minutes. For a few minutes until tender, toss in pan with chopped greens.
- Served brown gravy to the side dishes of vegetables, cereals or pasta.
Bon appetit!
