Oriental meat recipe – the best thing you can do with beef with vegetables and white wine
Oriental meat is a compound dish that combines several culinary traditions. It gives us a whole rainbow of diverse flavors that together create a truly unique effect. Oriental meat does not tolerate stinginess, otherwise you should not start it. If it is said that it is necessary to stew in butter, then in butter. Add water – you will make it worse for yourself. And so in everything. Well, and also – a lot of products are used, but the preparation itself is completely hassle-free, assures the author of the recipe – culinary blogger Uncle Zhenya.
Oriental meat
Ingredients
beef – 600-700 g (10-12 portions); sweet pepper; tomatoes – 2; eggplant – 1-2; apples – 2; red onion; garlic – 5-6 cloves; butter – 200 g; white wine – 200 ml; greens; salt, pepper
For oriental meat, first of all, half an hour before the start of the process, finely chop 5-6 garlic cloves and pour 200 milliliters of white wine. Let’s insist.
After waiting half an hour, we prepare the initial bookmark. We cut the meat into portions. Cut the blue onion into rings. And cut the sweet pepper into strips. We send 100 grams of butter to the pan, melt it, put the meat, quickly salt, pepper and place onion rings and pepper straws on top. We spread another 100 grams of butter in small cubes on top of this over the entire area and reduce the heat. Add a portion of finely chopped greens and cover with a lid. The meat stewing has begun.
5 minutes after the start of stewing, add to the pan the same wine-garlic mixture that we made ahead of time. We add fire, let it boil and again minimize the degree, leaving the dish for 15 minutes.
After 15 minutes, add a couple of finely chopped tomatoes. Another 5 minutes later – a couple of finely chopped eggplants. And another 5 minutes later – apples, cut into slices, as well as a second portion of chopped greens. This is the last thing our recipe calls for. From the moment the apples are dipped until fully cooked, you need to wait another 20 minutes. And in total it turns out that our meat in the oriental style will be cooked for about an hour. At the end, we remove the fire, let the product brew, shake the pan well – that’s all! Oriental meat at your service.
In principle, it will go with any side dish – even with pasta, even with buckwheat, but better, of course, with rice. And it can please and just like that, by itself.
