Beef Escalopes in Tomato-Wine Sauce
Main Dishes • Russian
Description
Rice, mashed potatoes, or buckwheat make a great side dish.
Ingredients
- Beef 20 oz
- Iranian Tomato Paste 5 oz
- Dill 2 bunches
- Garlic 6 cloves
- Red Grape Juice 5 fl oz
- Water 10 fl oz
- Ground Black Pepper to taste
- Salt to taste
- Vegetable Oil 6 tablespoons
Step-by-Step Guide
Step 1
Cut the meat into small pieces and pound it well. The escalopes should be about the size of half a man's palm and 0.5 cm thick.
Step 2
Fry the meat in vegetable oil until a crust forms, transfer to a bowl, and cover with foil.
Step 3
In the remaining frying juice, add finely chopped garlic and dill, mix, and pour in the wine. Turn the heat to maximum and, stirring constantly, evaporate the wine. Lower the heat, add the tomato paste and water. Season with pepper, mix, taste, and add salt if necessary.
Step 4
When the sauce starts to boil, add the meat, stir to coat it with the sauce. Reduce the heat to the lowest setting, cover with a lid, and cook for 30–40 minutes. During this time, it would be good to gently stir the contents a couple of times.
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