Beef stewed with salted tomatoes

Method

1. 01

   1. You'll need a piece of beef (pulp), garlic, black ground pepper, salted tomatoes, soy sauce, carrots, sunflower oil and dill (I have frozen chopped).

2. 02

   2. Meat cut in thin stripes, the size of about 1 x 5 cm. A little bit of a hit.

3. 03

   3. We pour the meat brine, add soy sauce. Let me pickle for 30-40 minutes, stirring periodically.

4. 04

   4. We peel the tomatoes, peel the garlic.

5. 05

   5. Grind tomatoes and garlic in a blender to get a thick homogeneous mass.

6. 06

   6. Carrots three on a large grater.

7. 07

   7. We heat the butter in the pan, roast the meat. Each piece is separate.

8. 08

   8. The meat should be “grabbed”, only then we turn over, roast on the other side. We move the roasted pieces to the edge of the pan, put fresh ones in the middle. This will result in a ring of roasted meat. Pour into roasted meat the remaining marinade, stir, roast for 5-10 minutes.

9. 09

   9. We put the meat in a deeper dish. Stew on a slow fire until ready, if necessary, pouring brine from the tomato. When the meat is soft, add carrots. Roast until the carrots are ready.

10. 10

    10. The liquid must evaporate almost completely.

11. 11

    11. Add tomato-garlic sauce and ground pepper. Slow-fire quench for 5 minutes.

12. 12

    12. Then add dill, cover, turn off the fire and let infuse for 10-15 minutes.

13. 13

    13. Serve with any side dish.