Description of preparation:
The meat cut into small, but the same size pieces. Identical pieces are uniformly deep fried, raw or overcooked pieces in such a gravy will not and therefore the quality of the food does not suffer.
Onion peel and finely shinkuem (cut into cubes). In principle, you can chop the onion and half rings, but then the sauce will not look very aesthetically pleasing: small pieces of meat will seem too small compared to the long strips of onion. Therefore cubes - the best kind of slicing onions for this dish.
Greens in my tap water to her left sand, dried on a paper towel and also swept shinkuem.
The well-heated frying pan pour a few tablespoons of vegetable oil as soon as it warms up in a frying pan put a little meat and it turned up. Then add the onion, salt and spices and fry the meat over low heat, covered for 5-7 minutes.
Mix tomato paste with boiled water, whisk with a fork to form a uniform consistency and pour the tomato mixture in skillet. Give the gravy to boil, cover with a lid and continue cooking, stirring, for another 20 minutes. A few minutes before the toss in the pan chopped greens.
Serve meat gravy to garnish of potatoes or pasta.
Ingredients:
Meat - 200 grams
Onions - 1 Each
Bunch of greens - 1 Each
Tomato paste - 1 tbsp. spoon
Boiled water - 250 ml
Vegetable oil - to taste
Salt, spices - to taste
Servings: 3
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