Meat in a pot "Ekaterinburg"

4 servings

120 minutes

The recipe is taken from the book "Ural cuisine.

Energy value per serving

• Calories: 270.1
• Proteins: 18.9g
• Fats: 18.7g
• Carbohydrates: 7.4g

Ingredients

• Beef: 350 g
• Melted butter: 30 g
• White cabbage: 200 g
• Tomato puree: 40 ml
• Onion: 1 head
• Bay leaf: 2 pc
• Meat broth: 1.5 glass
• Vegetable oil: to taste
• Parsley: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Wash the meat, dry it, cut into small cubes, and season with salt and pepper to taste.

   Required ingredients:

   • Beef: 350 g
   • Ground black pepper:  to taste
   • Salt:  to taste

2. Lightly fry in a pan with heated oil, then place in a clay or cast iron pot.

   Required ingredients:

   • Melted butter: 30 g
   • Vegetable oil:  to taste

3. Add diced cabbage, peeled, washed, chopped and sautéed onion in heated oil, and tomato puree.

   Required ingredients:

   • White cabbage: 200 g
   • Onion: 1 head
   • Tomato puree: 40 ml

4. Pour everything with hot meat broth, add bay leaf, and simmer for 1–1.5 hours.

   Required ingredients:

   • Meat broth: 1.5 glass
   • Bay leaf: 2 pieces

5. Before serving, sprinkle the cooked meat with finely chopped parsley.

   Required ingredients:

   • Parsley:  to taste