Beef with carrots and prunes

1. Slice the beef into small cubes (approximately 1x1). We clean the onion and finely-fine its bac Ingredients:

• Beef (brisket) - 500 grams
• Carrots - 500 Grams
• Onion - 170 Grams
• Prunes - 15 pieces
• Water (broth) - 1 glass
• Salt - 1 To taste
• Butter - 40 Milliliters

Instructions

1. Slice the beef into small cubes (approximately 1x1). We clear the onion and chop it finely and finely. We rinse the carrots, clean them and cut them into small pieces. 2. Heat the butter in a saucepan with thick walls, add the onion and cook until it turns golden. Add the beef, cut into cubes. We cook all together, stir constantly (from bright red meat should become grayish). Pour a glass of broth or water, stir and bring to a boil. Then reduce the fire and continue to stew with the lid closed. 3. While meat is being stewed, we will prepare carrots. In a heated frying pan, melt the butter and add the carrots. Stirring, continue to fry until the carrot begins to lighten. Then remove the frying pan from the fire. In the saucepan to the meat, shift the carrots and add prunes here. Now we'll add some more. Until the meat is ready to be stewed under the closed lid. 4. On the side dish, white rice or couscous is very suitable for this dish. The dish is ready.

Servings: 4