Ingredients: 800 grams of beef (brisket, rump, brisket, shin), 250 g of vegetables, 50 g onion, bay leaves 0,5, 2-3 sweet pea or black pepper, 1 kg of potatoes.
Dill sauce: 40 g butter, 30 g flour, 0.5 liters of broth, 3 tablespoons chopped dill, 0,5 l cream, salt.
Preparation:
The brisket is cut across the ribs into pieces 8-10 cm in width, wash, put in boiling salted water, add seasonings and cook on low heat under cover.
Vegetables wash, clean, rinse. Look clean, cut in half, Brown the putting cut down on the hot pan. When the meat is almost ready, put the vegetables, onions, Dowar.
Peel the potatoes, wash and cut into very large cubes, fill with boiling water, boil until almost ready, drain the water. Prepare the sauce with dill. The sauce put the potatoes, salt, and cook until done, add the dill, Mix with sour cream.
Ready to remove the meat from the broth, cut across the grain slices of medium thickness or chunks (in the brisket and bacon do not remove ribs), the meat out onto a plate, pour sauce with potatoes.
Pickles served separately or a salad of fresh cucumbers.
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