Braised beef in tomato sauce

1. We cut the meat across the fibers with slices of approximate thickness of 1.5-2 centimeters, around. Ingredients:

• Oregano - 1 teaspoon
• Marjoram - 1 Teaspoon
• Vegetable oil - 80 milliliters
• Wheat flour - 50 Grams
• Shoulder blade - 1 Kilogram
• Basil - 1 teaspoon

Instructions

1. Cut the meat across the fibers with slices of approximate thickness of 1.5-2 centimeters, envelop in flour and begin to fry in vegetable oil on a heated frying pan. The meat is fried over a large fire, a crust is formed, and the meat juice remains inside. 2. Stir fried pieces of meat in a saucepan. We will put out the beef in it. 3. Sprinkle with dried herbs fried meat. 4. Then add the tomato puree to the meat (the cleaned fresh tomatoes that are finely chopped will do). 5. In vegetable oil fry lightly onions and add broth or water (about 200 ml.). Cover the pan with a lid and put it on a small fire. The meat is cooked for about an hour and a half. Periodically it is necessary to stir, for even cooking and not to burn. 6. Before the end of cooking, the meat is peppered and salted. You can add finely chopped garlic and greens.

Servings: 6