Composition / ingredients
Cooking method
1. Beef is washed, dried, cut into small pieces, sprinkle with dry spices and, as it were, rub them into the meat with our hands.
2. Cut the fat into small cubes, put it in a frying pan, pour vegetable oil and fry for 6-7 minutes.
3. Then put the beef in a frying pan and fry under the lid for about 30 minutes, stirring occasionally. During this time, the meat releases juice and is rather not fried but stewed.
4. Peel the onion, cut it into half rings coarsely and spread it to the meat, continue to cook the dish for another 10-15 minutes, it is important that the onion becomes golden.
5. Garlic is cleaned, passed through a press, added to the meat, salt and pepper to taste.
6. After the specified time, we try the beef for readiness, if necessary, we keep it on fire for some more time.
We serve beef on the table with a side dish of mashed potatoes or any other side dish to taste.
Bon appetit!
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
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
