Meat with carrots

Meat with carrots

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Ingredients for cooking meat with carrots.

  1. Beef (tenderloin) 1 kilogram
  2. Carrot 1 kg
  3. Onions 4-5 pieces
  4. Vegetable oil 50 milliliters
  5. Curry 1 teaspoon
  6. Ground black pepper 1/2 teaspoon or to taste
  7. Paprika 1/2 teaspoon or to taste
  8. Laurel leaf 2-3 pieces
  9. Salt 1 teaspoon or to taste
  10. Sugar 1 teaspoon
  11. Water 3 cups
  • Main Ingredients: Beef, Onion, Carrot
  • Serving 6 servings
  • World Cuisine


Kitchen paper towels, Cutting board - 2 pieces, Knife - 2 pieces, Deep plate, Deep bowl - 2 pieces, Kitchen towel, Teaspoon, Stove, Cauldron with a lid, Kitchen spatula, Glass (capacity 250 milliliters), Tablespoon, Plate

Cooking meat with carrots:

Step 1: prepare the meat.

We wash the beef tenderloin under cold running water from blood clots and any other contaminants. We dry the meat with paper kitchen towels from excess moisture, put it on a cutting board and clean it from the hymen, veins, as well as small pieces of bone that could remain on the tenderloin after chopping beef carcasses. After we cut the meat into small pieces, it can be sticks, cubes or slices, the main thing is that they do not exceed 3 centimeters. We shift the slices into a deep plate.

Step 2: prepare the vegetables.

Now using a knife for slicing raw vegetables, peel carrots and onions. We wash them under cold running water from sand, dry them with paper kitchen towels, put them on a cutting board and cut them, onions in half rings up to 7 millimeters thick.

Cut the carrots in layers, slices or slices of arbitrary shape with a thickness of up to 1.5 - 2 centimeters. We lay out the slices in separate deep bowls. We also put salt, sugar, vegetable oil and all the spices indicated in the ingredients on the kitchen table.

Step 3: fry the meat.

After we turn on the stove to the middle level and put on it a cauldron with 50 milliliters of vegetable oil. When the fat warms up, we throw slices of tenderloin into it and simmer them, stirring with a kitchen spatula until the meat juice is completely evaporated, it will take about 5 minutes. When the moisture comes out, continue to fry the beef for 6 to 10 minutes until brown pieces appear on the meat slices.

Step 4: stew the meat.

After the meat is fried, pour 3 cups of pure water into the cauldron, add chopped onion, the right amount of salt, sugar, and all the spices indicated in the ingredients except the laurel leaves. Then we allow the water to boil, reduce the temperature of the plate to a level between small and medium, cover the cauldron with a lid and simmer the beef for 1 hour.

During this time, it will reach full readiness, and half the onion rings will almost boil in a gentle mashed potatoes, thus giving the half-boiled water the consistency of a slightly thick sauce. During stewing, periodically remove the lid from the cauldron and stir the beef with a tablespoon so that the pieces of tenderloin do not stick to the bottom of the container.

Step 5: stew meat with carrots.

After one hour, add the prepared carrots, laurel leaves to the cauldron, mix all the components of the dish until smooth, cover the container again and continue to stew the meat until the carrots are soft, the cooking time depends on the variety and density of this vegetable and ranges from 30 to 45 minutes. Also, during this time, almost all the liquid will boil, the meat will become divinely crumbly, and the carrots will give their juices and rich aroma to the whole dish as a whole, while acquiring a delicate texture.
When the carrots are ready, turn off the stove and insist this yummy under the closed lid 7 to 10 minutes. After using a tablespoon, we lay out the meat and carrots in portions on plates and serve to the table.

Step 6: serve meat with carrots.

The meat with carrots is served hot as a second hot dish. If desired, each serving of this dish can be sprinkled with fresh finely chopped greens of dill, parsley, cilantro or green onions. It is pleasant to enjoy this meal under a glass of red dry, semi-dry wine or under a glass of pomegranate juice. Help yourself!
Enjoy your meal!

Recipe Tips:

- The set of spices indicated in this recipe can be adjusted as desired.

- Instead of beef, you can use pork, veal, lamb, turkey or chicken meat, but do not forget that they have different stew times.

- If desired, 1 glass of water can be replaced with 1 glass of tomato juice or 1 glass of fresh tomato chopped with a blender to a homogeneous liquid consistency.

- Sometimes 5-7 minutes before the dish is completely ready, it is seasoned with garlic squeezed through the garlic press.

- Instead of water, you can use any meat broth or vegetable broth.

- If the liquid boils quickly, you need to add clean water to the cauldron periodically.