MEAT STEW WITH MUSHROOMS AND TOMATO SAUCE
beef – 900 gr
carrots – 2 carrots
celery – 3 stalks
onion – 1 head
garlic – 3 cloves
Mushrooms – 4 pieces
flour – 2 tbsp.
broth – 200 ml
Tomato sauce – 200 ml
potatoes – 0.5 kg
Green peas – 150 gr
Smoked paprika, Italian herbs, salt, and black pepper to taste
Cut the meat into large pieces and fry until golden brown.
Cut into small cubes, onion, celery, garlic, and carrots. Fry over medium heat.
Transfer meat and vegetables to a bowl.
Champignons. cut into slices and fry in butter, then add flour, and salt and transfer them to the meat.
Pour in the broth, and add tomato paste, soy sauce, and seasonings.
Stew for 1.5 hours, then put the diced potatoes and green peas. Cook until potatoes are ready.
Serve sprinkled with herbs.