Beef stewed with oranges
4 servings
240 minutes
The recipe is taken from the "Book of tasty and healthy food" of 1939. The style and spelling of the original are preserved.
1
Wash the meat (oguzok, kostrets, okovalok), salt it, and place it whole in a pan, then fry on all sides until a golden crust forms on the meat.
- Beef: 500 g
- Salt: to taste
2
Place the fried meat in a pot, add tomato puree, 3-4 cups of hot water, cleaned, washed and chopped roots and onion, bay leaf and peppercorns. Cover the pot with a lid and simmer for 2-3 hours.
- Tomato puree: 2 tablespoons
- Onion: 1 head
- Carrot: 1 piece
- Parsley root: 1 piece
- Bay leaf: 3 pieces
- Black peppercorns: 8 pieces
3
About 30 minutes before the cooking is finished, add 1 tablespoon of flour, sautéed with the same amount of butter until dark brown, to the meat. Stir and let it simmer on low heat until ready.
- Wheat flour: 1 tablespoon
- Butter: 1 tablespoon
4
Slice the cooked meat, layer it in a saucepan with circles of oranges peeled and seeded, and cover the saucepan with a lid.
- Oranges: 1 piece
5
Strain the sauce obtained from braising the meat, add orange zest cut into very thin strips and blanched for 1 minute in boiling water.
- Oranges: 1 piece
6
Pour the prepared sauce over the meat, place it on the fire, bring to a boil, and then serve. Fried or boiled potatoes or potato croquettes can be served separately with the meat.
- Tomato puree: 2 tablespoons
