The result of a finished meat dish depends largely on the correct ingredients. Even the usual roast will get a savory taste if you add any spices or fruits to the standard set of vegetables. For example, prunes.
Beef with prunes: cooking details
- Beef for this dish is better to take young. It will cook faster, get softer and juicier. Meat can be cut as small pieces, and large - 2-3 pieces per serving. If you still got the old beef, first pick it in a weak solution of vinegar or lemon juice. Sophisticated gourmets advise marinating beef in light wine. It goes well with onions and prunes.
- Thanks to prunes, beef acquires a sweet-sour taste and delicate fruity aroma. Therefore, in addition to prunes, you should not add strongly smelling vegetables and herbs, which would have broken his taste. They even put a carrot only if it is a favorite among other vegetables.
- It goes well with beef and prune onions. The taste of this dish will only benefit.
- Beef can be stewed in light gravy or, by adding tomato paste, get a red sauce.
- The sauce can be thin or thick. It all depends on how much water you pour the fried meat. If you like thick sauce, then before you put the pieces of meat in a frying pan or in a cauldron, roll them in flour or starch.
- Prunes should be of good quality, elastic, not dried out. It is added at the very end of the stewing, when the meat is soft. If prunes are put ahead of time, then it will fall apart from a long heat treatment, will lose its shape.
- Beef stewed with prunes can be cooked in a frying pan, any thick-walled pot, microwave, and multi-cooker.
Stewed beef with prunes: cinnamon
Ingredients:
- beef fillet - 500 g;
- bulb onion - 3 pcs .;
- prunes - 10-12 pieces;
- tomato paste - 1 tbsp. l .;
- refined sunflower oil - 40 g;
- salt - to taste;
- sugar - 1 tsp;
- Vinegar 5% - 1 tsp. (for old beef);
- cinnamon - pinch.
Preparation Method
- Wash beef, dry with napkins. Cut across the fibers into portions. If the meat is old, then sprinkle it with vinegar and leave for 2 hours for pickling. Young meat can not marinate.
- Peel the onion. Cut into half rings.
- Pour oil in a frying pan, heat it up. Put the pieces of beef and quickly fry until golden brown. Transfer to a cauldron or deep saucepan, pour in boiling water to lightly cover the meat. Put the cauldron on a small fire and take care of the rest of the ingredients.
- On the remaining oil, save the onion, trying not to overcook it. Add tomato paste, salt. Fry everything together for 2-3 minutes, and then shift to the cauldron with meat. Stew beef until soft.
- Wash the prunes in warm water. Cut in half or leave as a whole. Connect with meat. Put cinnamon, sugar and salt to taste. With a low boil simmer for 15-20 minutes.
- Serve beef stew with prunes with crumbly rice.
Stewed beef with prunes: with carrots
Ingredients:
- beef fillet - 500 g;
- small carrots - 1 pc .;
- bulb onion - 2 pcs .;
- prunes - 10-12 pieces;
- sunflower oil - 40 g;
- salt - to taste;
- tomato paste - 1 tbsp. l .;
- starch - 1 tsp;
- sugar - 1 tsp;
- Vinegar 5% - 1 tbsp. l .;
- black pepper - pinch;
- garlic - 2 cloves.
Preparation Method
- Rinse the beef fillet and blot with paper towels. Cut across the fibers into thin slices. Put in a bowl, sprinkle with starch, mix.
- Pour oil in a frying pan, heat it up. Put the meat on a high heat quickly fry until golden brown. Put the meat in a deep saucepan, pour a little hot water and put the stew, making a small fire.
- Peel the onions and carrots, wash them in cold water. Onion cut into half rings, carrot chop into thin straws. In the remaining oil from roasting meat, save vegetables. Add tomato paste, sugar and vinegar. Stir and warm it all together for 2-3 minutes. Connect with meat. Salt it. Add some more water if desired. Stew until the meat is soft.
- 20 minutes before the readiness, place the washed prunes and finely chopped garlic. To taste, add vinegar.
- Serve mashed potatoes, pasta or crumbly buckwheat porridge for garnish for beef stewed with prunes.
Stewed beef with prunes: without tomato
Ingredients:
- fillet of young beef - 500 g;
- bulb onion - 4 pcs .;
- garlic - 2 cloves;
- prunes - 10 pcs .;
- sunflower oil - 40 g;
- black peppercorns - 10 pcs .;
- carnation - 2 buds;
- salt - to taste.
Preparation Method
- Cut the prepared beef fillet into large cubes. In a deep saucepan, heat the oil well and quickly fry the meat until golden brown.
- Peel the onion, rinse it in cold water, cut it into strips. Put in a saucepan with meat, stir and cook over high heat until it becomes soft.
- Fill with hot water so that it covers the meat at two thirds of the height. Salt, put pepper and cloves. Stew on very low heat until the meat is soft.
- Add the washed prunes and the chopped garlic. Cook for another 20 minutes.
- Serve mashed potatoes or rice for garnish with beef stewed with prunes.
Mistress to note
If you are cooking beef stew with prunes for a festive table, do not do it with a lot of gravy. Or put the meat on a common dish, and the sauce, in which the beef was stewed, serve separately in a sauceboat or a deep plate.
Meat cut into equal pieces of medium size.
If prunes are large, cut it lengthwise into two halves. The amount of whole prunes should be enough for all those invited.
Serve on boiled potatoes. It is convenient to impose it on a personal plate from a common dish. If you serve stewed beef with prunes to each guest in a separate plate, you can make crumbly rice.
