The cooking technology of this hearty meat dish, which my mother, Belova Lyudmila Vasilievna, treated my children to, is somewhat reminiscent of the well-known beef stroganoff (from the French Bœuf Stroganoff - “Stroganoff beef”). But in my mother's version, the meat is stewed in a vegetable sauce of tomatoes, carrots and onions, which gives it not a classic creamy, but a slightly different, but no less pleasant - sweet and sour taste. PS You can prepare a side dish for a dish in advance (for example, boil buckwheat) or while the meat is stewing (for example, boil pasta, potatoes, or make mashed potatoes).
The cooking technology of this hearty meat dish, which my mother, Belova Lyudmila Vasilievna, treated my children to, is somewhat reminiscent of the well-known beef stroganoff (from the French Bœuf Stroganoff - “Stroganoff beef”). But in my mother's version, the meat is stewed in a vegetable sauce of tomatoes, carrots and onions, which gives it not a classic creamy, but a slightly different, but no less pleasant - sweet and sour taste. PS You can prepare a side dish for a dish in advance (for example, boil buckwheat) or while the meat is stewing (for example, boil pasta, potatoes, or make mashed potatoes).
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