Braised beef in the pot. Meat cooked in these small pots was served many years ago, and is still popular today. Many families have a set of these special small earthenware pots. Some housewives prefer larger dishes holding four or six portions.
How to cook:
1.)Tаке 0.5 kilogrammes of beef, cut it into medium-sized pieces, add salt and brown until a golden crust has formed.
2.)Slice 500-600 grammes of potatoes and fresh ceps, field mushrooms or button mushrooms, carrots, onion and parsley roots to taste.
3.)Saute the potatoes, vegetables and mushrooms and then divide them with the meat between four small pots or put them in one pot holding four portions.
4.)If you haven't got an earthenware pot, you can use any dish suitable for braising meat. Add some black peppercorns, a bunch of parsley or celery, pour over some stock and braise until tender.
5.)Then take out the parsley, pour off the stock, add a roux made from butter and flour, and bring to the boil.
6.)Pour the sauce over the meat and vegetables, and bring back to the boil, add some finely chopped parsley and serve in the pot.
There are other ways of making this dish. The meat can be braised in kvas, for example. Pour 300 grammes of kvas over the browned pieces of meat, add the vegetables and some slices of fresh cucumber, and stew. The kvas will give the meat an unusual and delicate flavour.
The beef can also be braised in sour cream. Lightly pound the pieces of meat, add salt, coat in flour and brown slightly. Then add 200 grammes of sour cream and stew in the pot.
When the meat is cooked, lay it out on a dish, season the sauce with lemon juice, salt andl ground cayenne pepper, add 100 grammes of wine and pour this sauce over the meat. Serve with boiled potatoes and kidney beans.