Afghan Meat

Category: Meat dishes
Afghan Meat

Ingredients

Beef meat 1,5kg
Tomatoes 1,2kg
Hot peppers 1 PC
Garlic 1 head
Vegetable oil 150-200gr
Salt taste

Cooking method

  • In the season when overripe tomatoes are literally dotted with the entire balcony and the thought appears - "Oh God, what and when should I do with them?" I remember this recipe, according to which our neighbor cooked the most tender meat back in my youth.
  • So, the recipe is quite simple, the amount of ingredients is also approximate. Cut a good piece of beef into large pieces the size of a fist, quickly fry in hot oil in a cauldron until golden brown. Ripe, even better overripe tomatoes are cut randomly, that is, as you like, add to the meat and simmer over low heat for 2-3 hours until almost all the liquid has evaporated, leaving a thick tomato sauce. About an hour before the end of cooking, add finely chopped hot peppers, in fact, the more, the better, but we focus on our taste, add chopped garlic in a couple of minutes.

The dish is designed for

7 servings

Time for preparing:

3 hours

Note

I suppose that the meat according to this recipe is ideal for cooking in a pressure cooker, but since I am not the happy owner of it, I cannot say. Bon Appetit!

gala10
Quote: louisa
I assume that this recipe is ideal for cooking in a pressure cooker
Yeah. I read the recipe and imagined that it could be perfectly cooked in Shtebe. I will definitely try. Louise, thanks for the recipe!
louisa
Galina, on health, I think you will like it))
Gaby
Louise, what a great recipe. Thanks for putting it up. It will cook quickly in a pressure cooker, But there almost no liquid evaporates, rather a recipe for a slow cooker, or of course modern pressure cookers now with slow cooker modes, then yes.
louisa
Vika, to health))))
Quote: Gabi
rather a recipe for a slow cooker or of course modern pressure cookers now with slow cooker modes
I don’t know anything about it, I don’t have a slow cooker, I don’t have a pressure cooker, I’m an orphan
Gaby
Quote: louisa

Vika, to your health)))) finally, I don’t understand anything about it, I don’t have a slow cooker, I don’t have a pressure cooker, I’m an orphan

Lucia, what are you, what are you an orphan, pots, pans that is. Everything is fine, everything else is not necessary.
louisa
Vika, uuuuu et I thought so until the HP did not hit
kirch
And I will definitely cook it in a slow cooker. We love this


Added Thursday, 04 Aug 2016, 04:46 PM

And there is hot pepper in the garden
BlackHairedGirl
Thanks for the recipe, it must be delicious. I took it to bookmarks.
louisa
Girls, thanks for your attention to the recipe))): a-kiss: cook it, it's very tasty
celfh
Louise, and which of the beef is better to take?
louisa
Tatyana, yes, in general, the meat is stewed so much that after cooking it is divided into fibers, so you don't need to take the tenderloin or neck straight, I most often buy rump. Take any part, just so that you can cut it into large pieces, I somehow cut it into smaller pieces: nea: here the point is that a large piece is thrown into the hot oil, the juice will be sealed, then it does not lose its juiciness with a long stewing.
celfh
Quote: louisa
the juice is sealed, then it does not lose its juiciness with a long stewing.
Why did I ask? Yes, because lately I have not been able to do this, and as a result of stewing, nothing tasty comes out
I was interested in your recipe, because we love beef, and I stopped cooking it
louisa
Quote: celfh
Why did I ask? Yes, because lately I have not been able to do that, and as a result of stewing, nothing tasty will come out
oh how ... maybe the quality of the meat itself is not ice? Well, try it, as I said, in a large piece and in hot oil, but not for long, as it becomes covered with a brown crust on all sides, reduce the heat and simmer. I was born in Central Asia, I learned to cook there as a teenager, and I caught this moment, for pilaf, too, the meat is thrown in one large piece into the cauldron, where the oil already begins to smoke, it immediately grabs with a crust, the juice is sealed, this gives the dish color, and the meat then remains juicy when stewing.
Quote: celfh
because we love beef, and I stopped cooking it
oh, you have to do something with this, try it again, definitely, I love beef so much that I just can't live without it * JOKINGLY * By the way, I am stewing beef for beshparmak without oil in my own juice in a slow cooker on stew mode, also delicious turns out
Kapet
This dish should go well with bone-in beef neck or oxtails. And a glass of good red dry wine will not hurt here. But then it will definitely not be "Afghani" ...
louisa
Quote: Kapet
or oxtails.
: - \ mmm apparently I don't know how to cook them
Kapet
Quote: louisa
mmm apparently I don't know how to cook them
Look at Dunduk the culinary specialist for the recipe "Oxtail with root celery and a little summer warmth", at 🔗... It is also very tasty, just like yours ... Only you have a summer-autumn version, and there it is more likely a winter-spring one, since canned tomatoes are used ...

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