• 1.5 kg beef
  • 3 medium onions
  • 2 medium carrots
  • 1 medium celery root
  • 3-4 stalks of celery
  • 200 g prunes
  • 1 glass of kvass
  • 1/2 cup beef broth
  • 2-4 st. l. honey
  • Bay leaf
  • extra virgin olive oil
  • salt
  • freshly ground black pepper

Step 1
Cut the meat into medium cubes. Peel the onions, celery and carrots. Cut the onion into thin half rings, carrots and celery into strips, celery stalks into thin slices.
Step 2
Heat the olive oil in a heavy cast iron saucepan and fry the meat in portions on all sides. Transfer the meat to a bowl and keep warm.
Step 3
Put onions, carrots and celery in a saucepan and fry over medium heat, 5-7 minutes. Transfer the meat to the vegetables and add honey, pour in the beet kvass and broth, close the lid tightly and simmer for 40 minutes.
Step 4
Add prunes to the meat, stir, check if there is enough liquid – if not, add a little broth or hot water. Simmer for 15 minutes, add bay leaves and black pepper, salt and cook for another 15-20 minutes

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