Russian roast
Cut the meat into small pieces and fry in oil. Peel the potatoes, cut into cubes and lightly fry. Cut the onion into rings and lightly fry. Put meat, potatoes and onions in a clay pot, season with pepper and salt to taste, add bay leaves and pour in broth. Place in the oven for 30 minutes. Add to dry hot wine a few minutes before being ready. Pour sour cream over the finished dish and sprinkle with finely chopped dill and parsley.
| Products |
| beef |
600 |
r |
| potatoes |
1 |
Kg |
| bulbs |
2 |
PCS. |
| butter |
4 |
Art. spoons |
| bouillon |
200 |
ml |
| sour cream |
200 |
r |
| dry white wine |
1.5 |
glasses |
| parsley |
|
taste |
| Bay leaf |
|
taste |
| black peppercorns |
|
taste |
| salt |
|
taste |
|
|
