The taste of meat is perfectly combined with the taste of tomatoes. You can simply serve fresh tomatoes (or a salad in which they are the main ingredient) to meat cooked in one way or another. And you can enter tomatoes in the main course. So often cook stew, including beef (or veal).
Tell you how to cook stewed beef with tomatoes.
Beef stews significantly longer than meat of other domestic animals, and since tomatoes in a certain way affect the meat due to the active organic acids contained in them, it is important to add them to the stewing meat in time. It should be noted that after heat treatment, the amount of useful lycopene in tomatoes increases. Stew tomatoes for 8-12 minutes is more than enough, if you increase the cooking time, they simply turn, as they say, into rags. Therefore, tomatoes are added to the beef at the last moment, when the meat is almost almost ready.
In the absence of tomatoes (and even if they are), you can also use tomato paste.
Beef recipe, stewed with tomatoes
Ingredients:
- beef tenderloin - about 600-800 g;
- onion - 1-2 pcs .;
- vegetable oil - 3-5 st. spoons;
- tomatoes dense ripe red - 3-5 pcs. medium-sized;
- sweet pepper - 2 pcs .;
- garlic - 2-3 cloves;
- dry spices to your taste;
- fresh greens are different.
Preparation
We'll cut the meat into small, short strips or slabs, so it will cook faster. You can cook in a cauldron, a saucepan or a deep frying pan (including a wok). We calcinate oil and lightly fry or weave onions, sliced quarter rings. Add the meat, mix the spatula and lightly fry until the color changes, then reduce the heat and cover the lid. Simmer all together on low heat until almost ready. If necessary, pour water and periodically stir with a spatula.
Veal will be stewed for about 1 hour and 30-40 minutes, and beef - at least 2. Readiness is determined by taste.
Ready stewed beef seasoned with chopped garlic. We serve stew with any garnish and vegetable salads , decorating with greens. To this dish is best served red table wine.