Roast

Roast

Ingredients:

- 1 kg of beef
- 1.5-2 potato kg
- 2 large cloves
- 3 carrots

Preparation:

We cut meat slices on two-three centimeters, having tried to exempt it previously from fat, films and sinews. We clean onions and we cut half rings. We peel potatoes and we cut slightly more largely, than meat.

In cauldron, or pan with thick walls it is heated some tablespoons of sunflower or olive oil. We heat to smoke. We throw meat and on big fire we fry it.

Anything terrible if meat starts starting up juice and it will be extinguished. If meat sticks to bottom or walls of cauldron, do not worry how it will be roasted, so itself will disappear.

As it will be fried – prevent, and after when all meat brightens, throw onions, again mix, reduce fire and extinguish minutes 15. If it is not a lot of liquid, add a little broth or if broth is not present – water.

While meat onions is stewed, we cut carrot semicircles, and we fry it on vegetable oil. As has decolorized – in its cauldron, and to the place of carrot on frying pan – potato. We try to fry potato to light golden crust from all directions. We throw in cauldron, we salt, we pepper, we mix.

If there is no liquid is added so that the kartoshechka has been almost covered with water. We cover and on small fire for about 40-50 minutes.

In 15 minutes prior to the termination we throw three laurel leaves, generous shchepot khmeli suneli, or any spice that it is pleasant to you and for piquancy paprika teaspoon floor. We mix accurately, we cover and we give the remained 15 minutes to potomitsya on small fire.

Have passed 15 minutes? We check kartoshechka for readiness, we close cover and we leave for 10-15 minutes, to be insisted, become impregnated mutually with tastes. That's all.

-