Ingredients
800 g boneless beef
400 g luk
100 g carrot
60 g celery
4 g Garlic granulesTo taste salt and pepper
5 g Tarragon mustard 30 g Mild Ajvar 10 g Tomato concentrate 10 g Sweet paprika, ground0.2 g Vegetable Maestro Lovorov list
5 g Hot peppers80 ml red wine
25 g Wheat flour 0.5 Chopped parsley leaf 1 g Baking soda15 g pork lard
Preparation steps
Weight for 16 portions – 1.6 l
Season the meat with salt, mustard, pepper, and bay leaves, and let it rest for 24 hours.
Finely chop the onion and fry it in lard with the addition of baking soda. Add grated carrot and celery, then continue to sauté. Once well sautéed, add ajvar and continue to stir for about 2 minutes to let the ajvar roast.
Then add the meat, garlic, sweet paprika and stir until the meat releases its juices. Pour in water and add the beef broth mixture, bay leaf, and chili peppers, then continue to simmer, adding more liquid if necessary.
When the meat is done simmering, add water for the desired amount of sauce (to match the amount of meat) and the wine in which you previously dissolved the tomato paste and flour to thicken the sauce. Boil for about 15 minutes, or until the meat reaches the desired tenderness.
Tip
You can also use other types of meat as desired.