You will need
- - 0.5 kg of beef without bones
- - 20 pieces sour plum
- - 2 bulbs
- - 3 tbsp tomato sauce
- - vegetable oil
- - salt, spices
First prepare all products. Beef for stewing should be cut into cubes the size of 2-3 cm at first cut the meat across the grain layers, each of them divided into several strips, which should be already cut into cubes.
Peel the onion, slice it thin half-rings, fry in a pan with hot vegetable oil. When the onion becomes translucent, reduce the heat of the burner and leave the onions to languish further.
Try prunes, cut it into halves. The more plums, the more refined dish will turn out, but based on their preferences. If you love him, take a few berries, which can then be removed.
In another frying pan, rascality oil, fry in it the meat until Golden brown. If a lot of meat, but the pan is small, better to do it in small portions. A good crust is the key to successful cooking.
Add to the browned meat and onions already prepared tomato sauce, cover them with hot water or broth. The amount of water depends on how much sauce you want. Cover skillet and simmer for about an hour.
Open the meat, add pre-cooked prunes. Simmer the dish until tender. If beef is young, you will not need more than 15 minutes, and the old better meat simmer for an hour or two.
As a side dish to the braised beef, would be the best pic, but you can take also potatoes, and buckwheat, and pasta.