Kavarma beef or beef

Ingredients
700-800 g of meat without bones
2 onions
2 garlic cloves
1/3 cup wine
2 tbsp oil for frying
1 tbsp flour
1 cup Bone broth
pepper
pepper
salt
sugar cube optional
Method
The meat is hammered and cut into small pieces, add salt and let sit for 30 minutes. The fat is heated and there with latticed spoon twice put meat. Fry until golden brown gain. Remove and place in a heated vessel in which silanes are 2 tbsp broth. In the same fat fry until golden color chopped onion, then remove with a spoon and add to the meat. The mixture is sprinkled with salt, and red pepper and stir gently. The fat, add the broth, wine, garlic, one lump of sugar (optional) and salt to taste. Boil the sauce and thicken with flour mixed into a little cold broth or water. Boil again, stirring, and after 5 minutes, moving away from the fire. The dish can be served with a side of fries, mashed potatoes, couscous, noodles and more. Serve the sauce separately, spread in sauce-boat, and a salad of fresh or pickled vegetables.
Containers:
Difficulty
Difficult
Tested
0 users
Author
vg
19 Jan 2008
Source
"La Minutes" Sofia Smolnitska, 1988