Usuba
Beef Solyanka with Wine and Tomatoes
Thick meat solyanka with red wine, tomatoes and aromatic herbs. The meat is stewed until tender in a wine sauce, acquiring a deep flavor. Savory is added at the end of cooking to preserve its spicy aroma and avoid bitterness. Served with bread.
- Total
- 30 min
- Standard serving
- 521.2 g
Ingredients
Total 13- Beef
125 g≈ 2.5 slice - Red dry wineкрасный
62.5 ml≈ 4 tbsp - Onion
112.5 g≈ 3/4 pcs - Wheat flour
2.063 g≈ 3/4 tsp - Butter
13.736 ml≈ 2.5 slice - Tomatoes
125 g≈ 1 pcs - Garlic
2.25 g≈ 3/4 clove - Sweet pepper
75 g≈ 1/2 pcs - Cilantro
to taste≈ 1 tbsp - Parsley
to taste≈ 2/3 tsp - Basil
to taste≈ 1.5 tsp - Savory
to taste≈ 2/3 sprig - Sea salt
to taste
Instructions
- 1
Step 1
Cut the beef into small pieces. Melt the butter in a pot and add the meat. Simmer over low heat.
- 2
Step 2
After 5 minutes, add finely chopped onion. Pour in red wine and simmer for another 10 minutes.
- 3
Step 3
Pour boiling water over the tomatoes, remove the skin and mash with a spoon into a puree. Pour the tomato puree into a saucepan. Add crushed garlic and chopped sweet pepper.
- 4
Step 4
Simmer over low heat for about an hour and a half until the tomato mixture becomes a thick puree and the meat becomes tender. 15–20 minutes before it's done, add finely chopped cilantro, parsley, basil, and savory. Bring to a boil and remove from heat. Serve with bread.
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