Kalops (stewed meat)
Description
The recipe won't take much time. Serve the dish with a vegetable side: boiled potatoes and marinated beetroot. The meat should be eaten hot. You can use either a pot or a multicooker for cooking. Thanks to the long, slow cooking, the meat turns out tender and melts in your mouth. Serve hot.
Instructions
- 1
Step 1
1. Wash the beef and cut it into small cubes. Peel the onion and cut it into medium-sized pieces, then mince the garlic. Sprinkle the meat with 1 tablespoon of flour.
- 2
Step 2
2. Heat a wok or a heavy-bottomed pot, add 2 tablespoons of butter to it, then add the meat. Sear until golden brown, then transfer to a plate.
- 3
Step 3
3. Return the pot or saucepan to the heat, add 2 tablespoons of oil and melt it, then add the onion. Fry for a few minutes, then add the garlic.
- 4
Step 4
4. Add 3 tablespoons of flour to the onion and fry for 1 minute.
- 5
Step 5
5. Pour in the wine, return the meat to the pot, add the carrot cut into pieces, bay leaf, allspice and black pepper, and season with salt. Add water just enough to barely cover the contents. Bring to a boil, then simmer over low heat, covered, for 1 hour.
- 6
Step 6
6. Before serving, remove the pepper and bay leaf.