Beef stew
Description
The dish is prepared without unnecessary complications. 1. Wash the meat and let the water drain off. Cut the veal into fairly large pieces. In a bowl, mix with salt, sugar, peppers, and sauce. 2. Cut the pork fat into small pieces, place on a dry skillet, and render all the fat. Remove the cracklings. 3. Sear the veal in the fat from the cracklings until half-cooked. Be careful! THE MEAT MUST NOT BURN! Then it will turn out especially aromatic and tender. 4. Transfer the meat to a separate bowl. Cut the vegetables fairly large and attractively. Lightly dry them in the skillet where the meat was fried, then add to the bowl with the meat. Add herbs as well. Mix thoroughly. 5. Peel the potatoes and cut into small, evenly-sized cubes. Add to the bowl and mix with the meat. 6. Distribute the mixture into 3 small pots or one large covered clay vessel. Add bay leaf and mint leaf (if available). Place in the oven. Cook at 200 degrees Celsius for 30–40 minutes. The result will be divinely delicious. Serve the finished dish hot.