Meat with vegetables without water

Category: Meat dishes

Cooking method

Lightly grease a cauldron or saucepan with a thick bottom with vegetable oil.
Lay out the bottom with thin slices of raw (!) Bacon or loin.
Put beef on the lard, cut into large cubes like on goulash. Pepper, salt.
The next layer is onions, cut into quarter rings.
Next, potatoes, cut into half rings about 5 mm thick. Season with salt, pepper, sprinkle with chopped garlic.
On potato-carrot rings, then zucchini (this is not necessary, optional).
Next is cabbage, cut into checkers. Season with salt, pepper, sprinkle with chopped garlic.
On the cabbage, colorful bell peppers, cut into noodles.
Further, dry or fresh herbs, a lot.
The last layer is peeled tomatoes, cut into quarters.
Season with salt, pepper, sprinkle with chopped garlic.
You can cook on the stove or in the oven. Until it boils under the lid, when it boils, remove the lid and cook on low heat, in the oven. If we cook on the stove, then slightly shift the lid after boiling so that steam comes out. Cook until the gravy has almost evaporated.
My friends often asked me to prepare this dish for the festive table. In this case, I cooked the meat in the oven until the gravy was completely evaporated, and then carefully turned the cauldron onto the dish.
The approximate proportion is as follows: for 500 grams of meat, 500 grams of tomatoes.
When laying vegetables, do not hesitate, ram them. The vegetables will sink a lot.