Kuban-style meat
Description
The dish is prepared without unnecessary complications. Let me clarify right away — during the season, you can cook this meat not only with prunes but also, for example, with cherry plums. The main thing is to preserve the sweet-and-sour balance, which perfectly complements the flavor of beef. So feel free to experiment! Thoroughly rinse the prunes under running water, then pour boiling water over them and let them soak for 10–15 minutes. Drain the water into a separate bowl. Slice the onion into half-rings, the garlic into thin slices, and the carrots into rounds. Cut the tomatoes into quarters, if they are small. Cut the meat into small pieces (2x2 cm) and sear them on a frying pan on all sides. Make sure they don't burn, turning them over frequently. If the meat has been properly seared and there are no burnt bits or residue left in the pan, sauté the onion and carrots in the same oil, then add the garlic and a minute later the tomatoes. Pour a little water into the pan, reduce the heat, cover with a lid, and simmer until the sauce becomes almost uniform in consistency — about an hour. In a cauldron or heavy-bottomed pan, combine the meat, prunes, and sauce. Season with salt and pepper, sauté for about 10 minutes, add the soaking liquid from the prunes, cover with a lid, and simmer over low heat for about an hour. Ten minutes before the dish is ready, add the spices and mix well. Serve sprinkled with finely chopped fresh herbs, accompanied by sour cream sauce and fresh vegetables. The dish is now ready to be served.