Beef stew with eggplants, mushrooms and tomatoes
4 servings
30 minutes
Beef stew with eggplants, mushrooms, and tomatoes is a dish that embodies the richness of Russian cuisine. The rich, aromatic flavor of the meat combines with the tenderness of eggplants, earthiness of mushrooms, and slight acidity of tomatoes, creating a harmony of tastes. Such a dish was often prepared in villages using fresh seasonal products, giving it a special home warmth. It is perfect for a cozy family dinner or festive table. Beef infused with the aromas of bay leaves and vegetable sauce becomes tender and juicy, while sautéed vegetables add texture and richness. The garnish of eggplants and tomatoes highlights the depth of flavor, making it even more expressive. This dish pairs wonderfully with rye bread or fresh herbs, adding notes of tradition and freshness.
1
Fry the soft, fatty meat (5 g) in oil until golden brown, add tomato, 1/2 cup of water, bay leaf, and simmer covered on low heat until cooked; then cut the meat into 3 slices and in the same pot add finely chopped and fried onion, mushrooms, and green pepper. After that, simmer for 5-8 minutes.
- Meat: 150 g
- Butter: 20 g
- Tomato puree: 5 g
- Bay leaf: 1 piece
- Onion: 20 g
- Fresh mushrooms: 100 g
- Sweet pepper: 10 g
2
Place the cooked meat on a plate, pour mushroom sauce over it, and sprinkle with chopped greens.
- Fresh mushrooms: 100 g
- Parsley: 5 g
3
Slice the eggplants and tomatoes into rounds, fry them in oil, and arrange them next to the meat as a garnish.
- Eggplants: 100 g
- Tomatoes: 75 g
- Butter: 20 g