- Olive oil - 2 items. spoons
- Beef - 1,5 Kilogram
- Bow - 1 piece
- Ginger fresh - - To taste
- Garlic - 1 Tooth
- Fragrant pepper - - To taste
- Cinnamon - - To taste
- Red wine - 1 glass
- Tomato paste - 100 Grams
- Honey - 1 st. a spoon
- Salt, hot pepper - - To taste
- Water - 3 Cups
- Dried apricots - 7 pieces
- Raisins - 1/4 Cups
In a large frying pan, we warm up the olive oil. When the frying pan heats up, we put beef cut into medium pieces. Fry on medium-high heat until brownish crust forms the meat. In the process of frying, beef will necessarily give juice - with it nothing needs to be done, let it evaporate. When the beef juice completely evaporates, you can proceed to the next step. While the beef is roasted, you need to peel and cut the onion, and grate a bit of fresh ginger root. Add onions and ginger, and also squeezed garlic to beef. Stir and fry over medium heat for another 4-5 minutes. Add the scented pepper and cinnamon. Add wine, mix well. The wine should deglaze the contents of the pan, that is, collect all the goodies from the bottom and walls of the frying pan and return them to the dish. When the wine is almost completely evaporated, add the tomato paste, honey, salt, hot pepper and about 3 cups of water to the pan. Bring the mixture to a boil, then cover with a lid, put on a slow fire and stew for 1 hour. At the end of the agreed time, open the lid, add raisins to the dish and cut the dried apricots. Stir and boil the dish to the desired consistency - some like a thicker sauce, others are more liquid, so - build on your own preferences. Serve hot with boiled rice. Bon Appetit!
Servings: 6