This roast is surprisingly tender and aromatic. Even if you do not shine with culinary abilities, feel free to cook this dish. There is nothing complicated and impossible in it.
Pick your recipe
You will need
- - 800 g of beef pulp,
- - 500 g of potatoes,
- - 300 g of pumpkin,
- - 2 carrots,
- - 2 onions,
- - 1 celery root,
- - 1 stalk of leek,
- - 200 ml of dry white wine,
- - salt
- - pepper
- - greens: basil, marjoram, dill and parsley (you can use dried herbs),
- - 1/2 tsp paprika
- - 100 g sour cream,
- - vegetable oil.
Instruction manual
1
Brown meat in a pan with vegetable oil, add chopped onions, salt, pepper, stew, while peeling and chopping vegetables, add basil, pour a little water.
2
Cut potatoes into slices, pumpkin and celery into cubes, carrots into circles, leek rings, chop the greens. Put the meat in a ceramic pot for roast, then lay the vegetables in layers, sprinkling with spices and spices.
3
Pour wine into a pan with the remains of fat and juice from frying meat, bring to a boil, mix, pour into the roast.
Sprinkle with paprika, add water and sour cream, so that the vegetables are almost completely covered, sprinkle with herbs and put in the oven for another 30 minutes.
Useful advice
Celery is an excellent dietary supplement. It is proved that when eating fresh celery, our body receives less calories than it takes to digest it.