Kiev-style stew
Description
The dish is prepared without unnecessary complications. Kyiv-style stew is usually made with dried white mushrooms, but during the season, or when you have frozen mushrooms available, you can use those instead. They impart a unique forest aroma to the stew. It's best to use thick, high-quality sour cream that isn't too sour, so the stew tastes delicious rather than tangy. Serve immediately after cooking, sprinkled with fresh herbs. The dish is ready to be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Kyiv-style stew.
- 2
Step 2
Wash the meat, dry it, and cut into medium-sized pieces across the grain. Pour 2 tablespoons of vegetable oil into a frying pan, heat it up, and brown the veal over medium heat until golden on all sides; season with salt and pepper. This will take approximately 7–10 minutes.
- 3
Step 3
Take two baking dishes and evenly distribute the fried meat between them.
- 4
Step 4
Peel the potatoes, rinse them, and cut into medium cubes. Pour the remaining oil into a clean frying pan and heat over medium heat. Add the potatoes and fry until golden brown, about 10-15 minutes. Season lightly with salt at the end.
- 5
Step 5
Place the fried potatoes into the pots on top of the meat.
- 6
Step 6
After frying the potatoes, add mushrooms and finely chopped onion to the pan. Fry everything over low heat, stirring, for 7 minutes.
- 7
Step 7
Sprinkle everything with flour, mix and fry for another minute. Season with salt and pepper.
- 8
Step 8
Pour cold water into the pan and stir until the flour dissolves into a uniform liquid.
- 9
Step 9
Add the sour cream, mix everything and bring to a boil.
- 10
Step 10
Pour the mushroom sauce over the stew and cover with lids. Place in a cold oven, turn the oven to 180 degrees, and cook the Kyiv-style stew for 80 minutes.
- 11
Step 11
Can be served.