You will need
- beef - 500 grams;
- vegetable oil - 3-4 tablespoons;
- onion - 1 piece;
- carrots - 1 piece;
- tomato - 2 pieces;
- red wine - 3 tablespoons;
- water - 1 Cup;
- black pepper;
- garlic - head.
Wash under running water fillet of beef. Cut it into portions across the grain. Let them be small - it will save your time.
Pour into the pan 2-3 tablespoons of vegetable oil, heat it and fry the meat. The oil temperature should not decrease during cooking of beef. Otherwise, bad crust is formed and meat juice flows out.
Add salt and put the beef in a pressure cooker, pour a Cup of water, bring to a boil, remove the foam and close the lid. At the beginning of cooking, the fire must be moderate, but after boiling, turn down it. Simmer the meat for 20 minutes.
Peel the carrots, onions, garlic and tomatoes. The last pre-throw in boiling water for 2-3 minutes until they burst the skin. Cut the vegetables into cubes, garlic finely chop.
After the specified time, open the pressure cooker and add the meat onions, carrots, tomatoes and garlic. All salt, pepper. Again tightly close the cover and continue to boil for 10 minutes. This time is enough to keep the vegetables ready.
Slowly turn the cap and open the pressure cooker. Add in a ready dish 3 tablespoons of red wine. This will soften the meat and enhance its flavor, and the alcohol will evaporate.
Chop finely the parsley, dill and cilantro. Before serving, sprinkle with her dish. Garnish can make a puree, boil the pasta or buckwheat.
When opening the cooker, be careful. Never remove the lid until all the steam from the valve.
Red wine can be replaced with ketchup.