Beef stewed in the Russian style
Description
Clean the meat from films and cut it across the grain into portioned pieces. Coat the pieces in flour and fry until a golden crust forms. Line the bottom of a casserole dish with thin slices of pork fatback, then arrange the fried meat pieces on top. Cut carrots, celery, and onion into thin strips and scatter them over the meat. Place finely chopped pieces of Borodinsky bread on top. If Borodinsky bread is not available, you can use regular bread, sprinkled with cumin and coriander to taste. Add salt. Place whole black peppercorns and bay leaves over the layer. Now add another layer of meat, vegetables, bread, and spices. Pour broth—prepared from a stock cube—over the top, ensuring the upper layer of meat is completely covered. Place the casserole on the stove and bring to a boil. Then cover with a lid and simmer in the oven at 170°C (340°F) for 1.5 to 2 hours. Thirty minutes before the dish is done, add sour cream and adjust salt to taste, if needed. Sprinkle the finished dish with fresh herbs and serve in ceramic pots.