Braised Stuffed Meat
Description
Peel the carrots and parsley and cut them into strips. Clean a large piece of meat and stuff it with pieces of carrots and parsley. To do this, make several lengthwise cuts along the muscle fibers using a long, narrow knife, and insert the vegetable pieces into the slits. Sauté chopped onion, carrot, and parsley in oil for 5-7 minutes, add tomato paste and continue sautéing for another 3-5 minutes. Rub the meat with salt and pepper, then sear it in a hot skillet until a crust forms. Transfer the meat to a deep skillet or saucepan. Add the sautéed vegetables and pour in broth or water. Bring to a boil, then reduce heat, cover, and simmer until the meat is nearly tender but not fully cooked. At this point, add spices. Now prepare a flour roux: dry the flour in a skillet until it turns light brown, then mix it with some of the meat broth until smooth. Once the meat is fully cooked, remove it from the broth, let it cool slightly, then slice across the grain into serving portions. Pour the prepared roux into the remaining broth and simmer for 7-10 minutes. Combine the sliced meat with the sauce and bring to a gentle boil. That's it. Serve with boiled pasta, beans, or steamed vegetables as a side dish.