- Tomato puree - 200 Grams
- Black pepper powder - 1/2 Teaspoons
- Salt - 1 teaspoon
- White dry wine - 180 milliliters
- Beef - 1 Kilogram
- Onions - 1 Piece
- Ground cinnamon - 1/2 Teaspoon
- Prunes - 400 Grams
- Parsley - 1 teaspoon
- Vegetable oil - 60 Milliliters
1. Slice small pieces of meat (low-fat), then not very large portions fry it on high heat. 2. After all sides of the meat become browned, it must be transferred to a pan with thick walls. Add spices and salt. 3. Degasize the wine with a frying pan, where the meat was fried. We pour in the wine, and give him time to puke. Fill the meat with the resulting liquid. 4. Chop the onion into a bow and fry it, until it is transparent. Add the tomato puree, mix it and let it go out for a few minutes. We lay the onion for meat and, with a closed lid on a small fire, prepare the hour. You can add boiling water. 5. Add the washed prunes (peeled) to the meat and mix. Cook for about another half hour, check for salt. 6. The dish can be served with vegetables or with any side dish. It is possible and in a cold kind.
Servings: 6