Meat in Italian

Meat Italian - style - this dish its fragrant herbs and spices, it has a delicate taste and unique flavor. In the process of cooking takes meat juicy and tender taste. But to appreciate it fully, it is necessary to cook and taste! The popularity of meat in Italian can compete with any of the usual for us a dish and cook it is not difficult!

Beef 1 kg.
Tomatoes 500 gr
Olive oil for frying
Dried rosemary to taste
Dried thyme to taste
Fresh Basil 3 sprigs
Salt to taste
Ground black pepper to taste
Dry white wine 200 ml.
Garlic 2 cloves
Olives, pitted 20-30 pieces

Step 1: choose the meat.
When buying meat should pay attention to its quality, it should be gentle, without films and sinews. The worst grades of meat after frying remains solid and fibrous. Quality cooked meals also depends on animal's age: the younger the meat, the better it tastes. For our dish we need beef. Thoroughly wash the meat, dry with paper towel. Then on a cutting Board with a sharp knife cut the veins and films. The beef should be cut into serving pieces, along the grain.

Step 2: marinade for meat.
Take a saucepan and put in it chopped into small portions of meat. Then fill it with dry white wine and sprinkle with dried thyme, rosemary and ground black pepper, salt to taste. Leave to marinate about two hours

Step 3: prepare sauce.
the sauce of tomatoes and garlic while the meat is marinating, we prepare the sauce for him. For this we need tomatoes and garlic. When choosing tomatoes, you should pay attention to their color. If they're bright red - so the nitrate content is normal, if the tomato looks unripe, orange - red, they were grown with application of fertilizers is unknown. With tomatoes, we need to remove the skin. It's pretty easy if you have already, make a cut, hold the tomatoes for a few minutes in boiling water. Take a blender and grind the peeled tomatoes until smooth. Then, peel garlic and finely chop with a knife on a cutting Board. Then mix it with chopped tomatoes and mix everything thoroughly. The sauce is ready!

Step 4: fry the meat.
Take a saucepan and on the hob heat it in olive oil. Next, lay out the pieces of marinated meat, possibly freely, so that they do not touch each other. This is done to ensure that they are well fried, until Golden brown, but it began to stew and not given the juice. The meat should be fried on medium heat. When the pieces fry on the one hand, they need to turn over with a spatula to the other side. It is important to do it with a spatula so as not to pierce the meat and leave in weight juice.

Step 5: simmer the meat.
Fried meat, pour the obtained sauce from tomatoes and garlic, add whole olives, pitted, dried rosemary, dried thyme and black pepper. Meat in Italian should simmer on very low heat for about 30 minutes covered with a lid. The cover better not to raise the meat and not to interfere. The dish is ready!

Step 6: serve the meat in Italian .
Spread the meat in Italian plates. Decorate the dish with sprigs of fresh Basil. It gives the meat a unique flavor. This dish is only served hot with bread and red dry wine. Bon appetit!

author: Elena
source link: https://www.tvcook.ru/recipes/govyadina/myaso-po-italyanski.html