Beef stewed with pepper tomato paste prunes
Composition / ingredients
5
servings:
Step-by-step cooking
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Wash the meat, dry with a napkin, cut into cubes.
Cut onion into thin half rings, and carrot into circles, Bulgarian pepper into cubes.
Melted butter 2 table.s. dissolve in a frying pan, fry the meat over high heat until crisp.
Put the meat on a plate.
Add the remaining oil to the pan, fry the onion, carrot and pepper in it.
Pour in the tomato sauce, fry a little.
Pour in three quarters of a glass of water, pepper, salt.
Put the meat to the vegetables.
Cover the frying pan with a lid, put out on low heat for half an hour.
Rinse the prunes, put them in the meat and simmer for half an hour.
Decorate the finished beef with prunes with herbs. Potatoes are good for a side dish.
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Prunes - 227 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ghee - 892 kcal/100g
