Beef in tomato sauce
6 servings
60 minutes
Beef in tomato sauce is a classic dish of European cuisine that combines the rich flavor of meat with the aroma of fresh tomatoes, spices, and herbs. Its recipe dates back to when tomatoes became an integral part of Mediterranean gastronomy. Tender pieces of beef are slowly stewed to tenderness, soaking up the juices of vegetables and spices. Adjika and garlic add spiciness, cumin adds depth of flavor, while fresh cilantro and oregano leaves complete the symphony of aromas. This dish is versatile: it can be served with fluffy rice, airy mashed potatoes, or buckwheat. It is perfect for both family lunches and festive gatherings, creating an atmosphere of coziness and rich taste enjoyment.
1
Chop the beef fillet finely (into strips or cubes) and place it in a thick-bottomed pot. Pour in a little cold water and simmer until cooked over medium heat. The meat should be tender and easy to chew. Add salt during cooking. If necessary, you can add boiled water.
- Beef fillet: 1 kg
- Salt: to taste
2
Chop the onion into half rings, add to the meat, and stew after the water evaporates.
- Onion: 2 heads
3
Peel the tomatoes. To do this, make a cross cut, pour boiling water over them, wait a couple of minutes, drain the boiling water, and dip the tomatoes in cold water. Remove the skin. Chop the tomatoes and place them in a pot with meat and onions. Simmer until the tomato mixture turns into sauce.
- Tomatoes: 5 piece
4
When the tomatoes are stewed, add adjika, garlic, cumin, and mix everything thoroughly. Stew for a couple more minutes.
- Adjika: 1 teaspoon
- Garlic: 2 cloves
- Caraway: 0.5 teaspoon
5
Add finely chopped green onions and oregano, then turn off.
- Fresh cilantro (coriander): 1 bunch
- Fresh oregano leaves: 1 bunch
6
Boiled rice, buckwheat, or mashed potatoes are trendy as a side dish.