Stewed beef with pickles and carrots
2 servings
35 minutes
Braised beef with pickles and carrots is a vivid representative of Soviet cuisine, known for its simplicity and accessibility. This dish was born in an era when cooking maximized the use of available products. Tender beef slowly simmered in its own juice gains a rich flavor from the pickle that adds a tangy zest, while the carrot provides a soft sweetness. Onion infused with the aromas of the ingredients makes the dish particularly rich. This warming homemade treat pairs perfectly with mashed potatoes or porridge, revealing its versatility. Prepared in a slow cooker or on the stove, it remains juicy and fragrant. It suits both a cozy family dinner and a festive table, reminding us of traditions and tastes of the past.
1
Cut the beef into thin strips, the onion into rings, and chop the carrot and pickled cucumber.
- Beef tenderloin: 400 g
- Pickled cucumbers: 1 piece
- Carrot: 1 piece
- Onion: 1 piece
2
Put everything in a multicooker or thick-walled pot, add pepper, and simmer on low heat for 30 minutes with the lid closed. No need to add salt. If the water evaporates, you can add a little boiling water to keep the consistency moist.
3
When ready, add flour, mix, and simmer for 2-3 minutes. Enjoy your meal!
- Wheat flour: 1 teaspoon
