Beef with Peaches

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Beef with peaches can create an excellent salad or a beautiful appetizer for a festive table. The dish looks unusual and has a unique taste. Canned peaches are used for this dish.

Ingredients

Veal Tenderloin - 21.2 oz
Canned Peaches - 17.6 oz
Apricot Urbech - 4 fl oz
Carrot - 1 piece
Onion - 1 piece
Italian chopped parsley - 1 bunch
Lemon-Pepper Mix - 1.1 oz
Corn Starch - 0.2 oz
Orange juice concentrate - 2 fl oz
Salt - to taste
Dill - 5 sprigs
Ground Black Pepper - to taste
Eel - to taste

Step by Step guide

Step 1

Rinse the beef and place it in a pot. Pour boiling water over it. Add the peeled onion (cut into several pieces) and the peeled carrot (cut into large rounds).

Step 2

Add the herb and pepper mix, and salt. After boiling, simmer on low heat for one and a half hours.

Step 3

Heat the apricot juice in a saucepan or skillet. Dissolve the cornstarch in freshly squeezed orange juice and add it to the apricot juice. Add the previously rinsed and finely chopped dill and ground pepper (preferably coarsely ground). Mix everything together (a fairly thick spicy sauce should result).

Step 4

Cut the boiled beef into portion-sized pieces (for an appetizer) or strips (for a salad). Slice the peaches lengthwise into pieces equal in thickness to the sliced meat.

Step 5

On a plate, arrange the lettuce leaves, then top with the meat and peaches, and pour the sauce over them. For a festive appetizer, you can layer the diced beef alternating with pieces of peaches, serving the sauce separately.