Beef Escalopes in Tomato-Wine Sauce

Main Dishes | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Rice, mashed potatoes, or buckwheat make a great side dish.

Ingredients

Beef - 17.6 oz
Iranian Tomato Paste - 7.1 oz
Dill - 2 bunches
Garlic - 6 cloves
Red Grape Juice - 5 fl oz
Water - 10 fl oz
Ground Black Pepper - to taste
Salt - to taste
Vegetable Oil - 6 tablespoons

Step by Step guide

Step 1

Cut the meat into small pieces and pound it well. The escalopes should be about the size of half a man's palm and 0.5 cm thick.

Step 2

Fry the meat in vegetable oil until a crust forms, transfer to a bowl, and cover with foil.

Step 3

In the remaining frying juice, add finely chopped garlic and dill, mix, and pour in the wine. Turn the heat to maximum and, stirring constantly, evaporate the wine. Lower the heat, add the tomato paste and water. Season with pepper, mix, taste, and add salt if necessary.

Step 4

When the sauce starts to boil, add the meat, stir to coat it with the sauce. Reduce the heat to the lowest setting, cover with a lid, and cook for 30–40 minutes. During this time, it would be good to gently stir the contents a couple of times.