Stewed meat in tomato sauce

6 servings

120 minutes

Braised meat in tomato sauce is a classic of Russian cuisine, infused with deep flavors and the aroma of home comfort. The recipe's origins trace back to village cooking traditions where slow braising made even tough meat incredibly tender. Tomatoes add a pleasant tang and richness to the dish, while spices provide a warm spicy note. This meat pairs perfectly with mashed potatoes, buckwheat, or fresh bread, immersing one in the atmosphere of family gatherings. Thanks to the long simmering process, the meat literally melts in your mouth, achieving a velvety texture. This dish is suitable for both festive dinners and cozy family lunches, reminding us of home cooking traditions where every dish is made with love.

Energy value per serving

• Calories: 413.7
• Proteins: 32.8g
• Fats: 29.3g
• Carbohydrates: 5.6g

Ingredients

• Beef: 1 kg
• Tomato paste: 100 g
• Water: 200 ml
• Onion: 150 g
• Salt: 0.5 tsp
• Ground allspice: to taste
• Bay leaf: 3 pc
• Vegetable oil: 50 ml

Cooking steps

1. Wash the meat, remove membranes and connective tissues. Cut into 'worms' of 2x2x4 cm or sticks of 3x3x2 cm.

2. Pour oil at the bottom to a thickness of 2-3 mm. To avoid splattering, turn on medium heat. After a minute, add one piece. If it 'boils' immediately, add all the meat and quickly stir.

   Required ingredients:

   • Vegetable oil: 50 ml
   • Beef: 1 kg

3. Stir every 20-30 seconds to let the pieces 'seize' and 'lock' the juice inside. However, the broth will still be released.

4. Distribute the pieces evenly on the bottom. Set to low heat. Cover with a lid. Remove the lid only after 1-1.5 hours to check the meat for tenderness.

5. Chop the onion. Pour oil into a hot frying pan and add the onion. Fry for a couple of minutes, stirring constantly.

   Required ingredients:

   • Onion: 150 g
   • Vegetable oil: 50 ml

6. Add all the tomato paste and pour in a glass of hot water (preferably boiling). Stir until smooth.

   Required ingredients:

   • Tomato paste: 100 g
   • Water: 200 ml

7. Add salt, ground pepper, and bay leaves. Mix the sauce.

   Required ingredients:

   • Salt: 0.5 teaspoon
   • Ground allspice:  to taste
   • Bay leaf: 3 pieces

8. After the sauce boils, reduce the heat and let it simmer for 15-20 minutes. After this time, it will be ready to add to the meat.

9. 1-1.5 hours have passed since extinguishing. If the meat is soft enough to chew, pour the sauce into the pot.

   Required ingredients:

   • Tomato paste: 100 g
   • Water: 200 ml

10. Mix the meat and sauce. If necessary, increase the heat to bring the broth to a boil. Reduce the heat. After 20 minutes of simmering, the dish is ready.

11. Meat will achieve maximum tenderness 1-2 hours after being removed from the heat.