Ingredients for Cooking Beef with Prunes
- Fresh beef pulp 700 grams
- Onions medium size 3 pieces
- Large carrot 2 pieces
- Pitted prunes 200 grams
- Ground black pepper 2 pinches
- Salt 2 pinches
- Large bay leaf 1 piece
- Allspice 5 pieces
- Fresh parsley 1/4 small bunch
- Tomato paste 2 tablespoons
- Refined vegetable oil 4 tablespoons
- Cold boiled water 1.5 cups
- Main Ingredients: Beef, Prunes
- Serving 5 servings
- World Cuisine
Cooking beef with prunes:
Step 1: prepare onions.
Using a knife, peel the onion from the husk and rinse thoroughly under running warm water. Then we lay out the component on a cutting board and cut into thin half rings or small squares. Pour the chopped onions into a clean plate.
Step 2: prepare the carrots.
Using a vegetable cutter, peel the carrots from the peel and then rinse thoroughly under running warm water. Now put the vegetable on a cutting board and cut into thin circles. The crushed component is moved to a free plate and proceed to the preparation of meat.
Step 3: prepare the beef.
Thoroughly rinse the beef under running warm water, blot it with kitchen paper towels and put it on a cutting board. Using a knife, we clear the meat of veins, films and, if necessary, of fat. Now cut the component into medium pieces and transfer to a clean small bowl.
Step 4: prepare the prunes.
We rinse the prunes well under running warm water and put them into a deep bowl. Attention: if the dried fruits are dry, then they can be poured with hot water and left aside for 5 minutes. After the allotted time, carefully drain the liquid and allow the component to dry slightly.
Step 5: prepare the parsley.
We wash the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and pour it into a clean saucer. Attention: in fact, adding parsley to the dish is completely optional. After all, we are preparing it in order to decorate beef before serving to the dinner table.
Step 6: cook the beef with prunes.
Pour into one pan 2-3 tablespoons vegetable oil and put on medium heat. When the contents in the container warms up well, add the chopped onion and carrots here. From time to time, stirring with a wooden spatula, simmer vegetables. When the onion becomes transparent, pour the tomato paste into the pan. Once again, mix everything well with improvised inventory and prepare vegetable frying another 2-3 minutes. After the allotted time, remove the container from the fire and set aside.
In its place we put the second pan, into which we pour the remaining vegetable oil. When it warms up well, add the pieces of beef here. Fry the meat until pale golden color and immediately turn off the burner. Attention: do not forget to stir the beef from time to time with a wooden spatula so that it does not burn on one side.
Now in a large pan with a thick bottom, spread the vegetable frying, meat, as well as allspice peas, bay leaf and a pinch of salt. Pour all the ingredients with cool boiled water so that the liquid slightly covers the pieces of beef, and put the container on medium heat. When the contents of the pan boil, reduce the heat to the maximum and cook the dish for 1 hour under the cover. Important: From time to time it is necessary to check whether all the liquid from the cauldron has evaporated. If so, then add a little more water.
After the allotted time, put the prunes in the container, pour out black ground pepper and the remaining salt. Having mixed everything well again with improvised inventory, we continue to stew the dish for another 40 minutes. Then we turn off the burner and we can call everyone to the dining table.
Step 7: serve beef with prunes.
Put the finished beef with prunes using a scoop into a deep plate and serve to the dining table. As a side dish, boiled potatoes, rice or buckwheat porridge are ideal for such a delicious dish. If you wish, you can sprinkle meat with finely chopped parsley and treat the household with pieces of bread. Important: By the way, do not forget to water the side dish and beef with the remaining sauce in the pan. After all, he gives the food a refined taste and an unforgettable aroma.
Bon appetit to all!
- so that there is no heartburn, it is best to add homemade tomato paste to the dish;
- in addition to the spices indicated in the recipe, you can also add a pinch of ground coriander to the beef with prunes, a bit of “hop-suneli” or a mixture of Provence herbs;
- if desired, carrots can also be chopped on a coarse grater;
- so that we get a delicious dish, the choice of quality meat is very important. First of all, pay attention to the color of beef. It should be red or bright pink and, most importantly, uniform. If you see areas where the meat is pale, this indicates that it was repeatedly frozen and vice versa. Therefore, most likely, beef is not the first freshness. It is also very important that it is not weathered.