Baked Meat in Cream Sauce
Main Dishes | Kazakhstani cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
18
🍽️ Servings
4
Description
This recipe is taken from the book 'The Heat of My Kitchen' by Jane Smith.
Ingredients
- Cattail - 21.2 oz
- Semi-Smoked Sausage - 1.8 oz
- Onion - 1 head
- Carrot - 2.8 oz
- Parsley - 1.8 oz
- Celery stalk - 1.8 oz
- Chicken Broth - 17 fl oz
- Sour Cream - 8.8 oz
- Fat - 1.4 oz
- Bay leaf - 2 pieces
- Wheat Flour - 1.4 oz
- Raw cane sugar - 0.7 oz
- Lemon - 1.1 oz
- Meyer Lemon Juice - 0 fl oz
- Ground Black Pepper - to taste
- Black Currant Jam - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Use a fork to make holes in the fresh beef, then insert wedge-shaped pieces of bacon. Season with salt and pepper, and sear. Set aside in a warm place.
Step 2
In the same fat, sauté the finely chopped onion and vegetables, then pour in the meat broth.
Step 3
Add the sautéed meat, allspice, and bay leaf to this mixture, cover with a lid, and braise in the oven until fully cooked.
Step 4
When the meat is cooked, take it out of the oven.
Step 5
In the sauce in which the meat was braised, add flour and simmer for 20 minutes. Strain the finished sauce through a fine sieve, then add sour cream, sugar, and lemon juice to taste. For a nice color, you can add a spoonful of brown sugar to the sauce.
Step 6
Slice the meat and serve it with Karlovy Vary dumplings, lemon, and cranberry jam.
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