Stewed beef with prunes
6 servings
90 minutes
Braised beef with prunes is an exquisite dish of Russian cuisine that delights with its harmony of flavors. Its roots go back to ancient traditions when the combination of meat and dried fruits symbolized wealth and prosperity. Beef slowly braised with prunes acquires amazing tenderness, while the sweet notes of dried fruits give it a delicate and slightly caramelized taste. The dish has a warming effect, making it perfect for cozy family dinners or festive gatherings. It is prepared in deep sauté pans or pots where the meat absorbs all the aromas of the ingredients. Served hot, usually with a side dish that highlights its rich flavor – for example, with potatoes or grains. It is a true masterpiece that captivates the hearts of connoisseurs of traditional Russian cuisine.
1
Prepare all the products.
2
Wash the meat, dry it with a paper towel, and cut it into medium-sized cubes.
- Boneless beef: 800 g
3
Place a sauté pan (or deep skillet) over medium heat, heat it up, add vegetable oil, add the meat, and fry it on all sides.
- Vegetable oil: 60 ml
- Boneless beef: 800 g
4
Rinse the prunes with warm water, cut in half.
- Pitted prunes: 250 g
5
Add prunes to the meat and simmer uncovered for 5 minutes.
- Pitted prunes: 250 g
6
Add salt and mix.
- Salt: to taste
7
Continue frying, stirring, until all the liquid evaporates.
8
Add water to cover the beef with prunes by 1 cm, simmer on low heat for 30 minutes.
- Water: 300 ml
9
Remove the foam.
10
After 30 minutes, increase the heat to medium, cover the saucepan, and simmer for another 30 minutes, adding salt if necessary.
11
Serve the beef with prunes hot, with a garnish of your choice.