Chop the peeled onion and coarsely grate the carrots, toss the vegetables into a large skillet with vegetable oil and sauté until golden brown. Separately in a saucepan, melt half the butter and saute the flour in it until light brown, then pour the broth into it. When it boils, put the vegetables, tomato paste with ketchup, sugar, black peas, bay leaf and parsley in it. Reduce heat to low, cover with lid, and simmer the sauce for half an hour, stirring with a spatula.
Rinse the meat, free it from the films and cut into pieces no more than 1 cm thick. If necessary, beat them off, and then cut into thin longitudinal strips. Wash the pan where the vegetables were fried, heat the vegetable oil in it and fry the beef in it for 6 minutes, turning it constantly. Season it with ground black pepper and 0,5-1 tsp. salt. Place the remaining butter in the sauce and pour over the meat. Mix everything, cover and simmer over low heat for 20 minutes. Top a serving of boiled potatoes and serve with a fresh salad.
Original beef roast in sour cream sauce
Ingredients: – 500 g of beef; – 150 g sour cream 20-25% fat;
– 2 pickled cucumbers; – 10 g parsley; – 1 tbsp. ketchup; – 0,5 tsp ground white pepper; – salt; – vegetable oil.
Cut the prepared meat into small cubes and cook it in a frying pan in vegetable oil for 5-7 minutes, periodically turning over and adding a spoonful of hot water a couple of times. Prepare the sauce by mixing sour cream and ketchup in a bowl, add finely chopped pickles, chopped herbs and a pinch of salt. Salt the beef to taste, season it with white pepper, pour in the sour cream sauce and simmer, covered, for 15–20 minutes. Serve cooked stir-fry with rice or spaghetti.