Beef à la Sokolskaya
Description
The recipe won't take much time. I should mention right away that I allowed myself a slight deviation from the original version. Traditionally, for making Sokolskaya-style beef, the meat is marinated in wine with onions and spices for about 6 hours. However, since I don't often have that much free time, I thought—why not make a wine sauce for the meat instead of a marinade? The result, by the way, is excellent in both cases and hardly differs. See the recipe below. Serve hot.
Instructions
- 1
Step 1
Cut the beef meat into large pieces.
- 2
Step 2
Chop the onion.
- 3
Step 3
Grate the carrot on a grater.
- 4
Step 4
Sear the meat in a heated pan with oil.
- 5
Step 5
Fry until a golden crust forms.
- 6
Step 6
Fry the onion and carrot in vegetable oil until golden brown.
- 7
Step 7
Add tomato paste.
- 8
Step 8
Fry for about 2 minutes.
- 9
Step 9
Then add spices to taste, rosemary.
- 10
Step 10
And pour in a glass of wine.
- 11
Step 11
Mix and let the sauce come to a boil.
- 12
Step 12
Then simmer for about 10 minutes over low heat.
- 13
Step 13
Place the meat in a greased baking dish and pour half of the sauce over it.
- 14
Step 14
Grate 1 small sour apple on a coarse grater on top.
- 15
Step 15
Pour the remaining sauce over the apples. Bake the meat in the oven at 180°C for 2-2.5 hours.
- 16
Step 16
You can serve the ready-made beef "Sokolski" style with any side dish.