Beef escalopes in tomato-wine sauce
8 servings
90 minutes
Beef escalopes in tomato-wine sauce is a dish that combines the rich flavors of meat, tomatoes, and wine. It has its roots in Russian cuisine, where it is customary to soften the texture of beef through long stewing. Fried pieces of meat covered with a golden crust simmer in a thick sauce infused with the aromas of garlic, dill, and wine, giving them tenderness and depth of flavor. Tomato paste adds a slight acidity while black pepper enhances the richness of the dish. This dish is perfect for both a weekday dinner and a festive table. Beef escalopes pair wonderfully with mashed potatoes, boiled vegetables, or fresh herbs, making the meal truly cozy and hearty.
1
Cut the meat into small pieces and beat it well. The result should be escalopes about the size of half a man's palm and 0.5 cm thick.
- Beef: 500 pieces
2
Fry the meat in vegetable oil until a crust forms, transfer to a bowl, and cover with foil.
- Vegetable oil: 6 tablespoons
3
Add finely chopped garlic and dill to the remaining frying juice, mix in the wine. Turn the heat to maximum and constantly stir to evaporate the wine. Reduce the heat, add tomato paste and water. Season with pepper, mix, taste and add salt if needed.
- Garlic: 6 cloves
- Dill: 2 bunchs
- Dry red wine: 150 ml
- Iranian tomato paste (rob-e gojeh): 200 g
- Water: 300 ml
- Ground black pepper: to taste
- Salt: to taste
4
When the sauce starts to boil, add the meat, stir to coat it with the sauce. Reduce the heat to the lowest setting, cover with a lid, and cook for 30-40 minutes. It would be good to stir the contents gently a couple of times during this time.
- Beef: 500 pieces
