Beef stew in sour cream with mint

Beef stew in sour cream with mint

Category: Meat dishes

Kitchen: georgian

Ingredients
Meat	1 kg.
Sour cream	1 tbsp.
White wine, dry	1 tbsp.
Pineapple juice	1 tbsp.
Garlic	2 z-ka.
Mint	1 p.
Spice	taste

Cooking method

• To prepare this dish, the author of the original recipe used the following ingredients and technology:
• 1 kg of beef
• 1 glass of sour cream
• 2 tablespoons tomato paste
• 600 g onions
• 2 cloves of garlic
• 1 bunch of mint
• "Cut the meat into small pieces, add 1.5 cups of water and heat. Add sautéed onions, tomato paste, chopped garlic, mint, salt and pepper. Reduce heat and continue simmering until tender. You can use sour cream instead of milk or cream." Beef stew can be served with various side dishes, for example, rice, pasta, buckwheat and others. "
• In my own interpretation of the recipe, I used dry wine and pineapple juice instead of the stewing water suggested by the original source. Eliminated tomato paste and onions, leaving only the main components from the original - meat (pork), sour cream and mint.
• The recipe turned out to be as simple as it is incredibly tasty. The meat simply melted, and the sweet and sour sauce formed during the cooking process could be served as a separate dish with pita bread. I think the cooking process itself is not worth describing - it is simple. Judge for yourself!
• 

Very good! THX! I'll bookmark it.

In your photo, even the beef looks delicious - the color is like that - it looks more like pork)))) immediately (y) you can already see that the meat will be soft)))

In your photo, even the beef looks delicious - the color is like that - it looks more like pork)))) right away (y) you can already see that the meat will be soft)))

Thank you for paying attention to this. I did not indicate in my own version that I used pork. Now I will correct it. In principle, the recipe is universal and will suit almost any type of meat with a consistent result.

Andrey, you tell so deliciously !!! I will bookmark it and prepare it soon. I like Georgian cuisine very much, and we also love Georgian wine, thanks for the recipe !!!

Andrey, you tell so delicious !!! I will bookmark it and cook it soon. I like Georgian cuisine very much, and we also love Georgian wine, thanks for the recipe !!!

Thanks for your feedback! I recommend the white wine Kisi of the Gurjaan winery of the Kakheti region to this meat and hope, a little later, to hear the impressions of the dish you cooked.

Oooh, how beautifully delicious it looks !!!
And I just brought a full package of mint from my mother’s dacha ... and in the freezer there was a moose meat (my friend’s husband handed over a present - he was hunting) ... this moose meat was lying motionless ... why not try to cook it like that? ??

Thanks for your feedback! I recommend the white wine Kisi of the Gurjaan winery of the Kakheti region to this meat and hope, a little later, to hear the impressions of the dish you cooked.

Andrey, it's good that you said about wine, I'll try to look. We have a large selection of Georgian wines, but somehow I didn’t pay attention to whites, we take mainly red dry wines (these are our personal preferences). And if I don’t find such a wine, which one will do?

Oooh, how beautifully delicious it looks !!!
And I just brought a full packet of mint from my mother’s dacha ... and in the freezer there was an elk meat (my friend’s husband handed the present - he was hunting) ... something was lying motionless this elk meat ... couldn’t I try to cook it like that? ??

What is stopping you ?! Of course, cook and more than that - experiment, because you have such excellent meat material. A sprig of rosemary or spruce, red wine, pomegranate or dogwood ... why not give the game such a flavorful cut?

Wai-wai !!! ... from what is there in a quick way ... only dried rosemary and wine ... white, semi-sweet ... cheap e ...
I bought it specially at a gallop-run, my son asked for carbonara pasta, and since he is not yet 18 years old, I had to run into the store after work and buy something that grabbed ... my son is studying - I will have my own pastry chef in the house)))
What do you think - to use now what is at hand, or be patient and buy what is needed tomorrow? ..
there are many spices ... different ...

Andrey, it's good that you said about wine, I'll try to look. We have a large selection of Georgian wines, but somehow I didn’t pay attention to whites, we take mainly red dry wines (these are our personal preferences). And if I don’t find such a wine, which one will do?

May the adherents of the tradition of combining meat and wine forgive me, but in this version of the dish I prefer white varieties. Try Tamyanka TM "Golden Amphora", perhaps its tart semi-sweetness will become exactly the note that harmoniously emphasizes the main taste of the dish.

Wai-wai !!! ... from what is there in a quick way ... only dried rosemary and wine ... white, semi-sweet ... cheap e ...
I bought it specially at a gallop-run, my son asked for carbonara pasta, and since he is not yet 18 years old, I had to run into the store after work and buy something that grabbed ... my son is studying - I will have my own pastry chef in the house)))
What do you think - to use now what is at hand, or be patient and buy what is needed tomorrow? ..
there are many spices ... different ...

If you plan to stew in a large piece, then I advise you to sprinkle with bacon a little, but otherwise ... use juices, and leave the wine "for later". A spoonful of brandy at the end of stewing, I think it will be

: girl_red: I checked my freeze - it's already sliced ​​into pieces, but I don't remember ... this is a kazyayka))))) I was going to cook the moose in a cartoon, put it on the stewing program at night, so that it would languish until morning on heating .. ...
What do you think?
and from a liquor house ... that very cheap white semi-sweet, Bailey, Armenian cognac, Vana Tallinn liqueur ... and Amarula on the bottom
made a decision - to treat a noble animal (elk) with respect, to cook it without haste. I will buy what is recommended, I will cook then.
Thank you for your advice, Andrey!

: girl_red: I checked my freeze - it's already sliced ​​into pieces, but I don't remember ... this is a kazyayka))))) I was going to cook the moose in a cartoon, put it on the stewing program at night, so that it would languish until morning on heating .. ...
What do you think?
and from a liquor house ... that very cheap white semi-sweet, Bailey, Armenian cognac, Vana Tallinn liqueur ... and Amarula on the bottom

So the aperitif is in full order Try the original recipe with onions, tomato paste, water (I think it's Borzhom) In any case, everything will turn out delicious ... Georgians could not do otherwise, and it is unlikely that when they would give advice - "how to spoil meat ".

Georgians know a lot about good wine and meat!
I accept, respect!
I will try to report back later)

Georgians know a lot about good wine and meat!
I accept, respect!
I will try to report back later)

Just share your experience and impressions For me, this will be the best praise or review

I share my experience! Elk in a slow cooker, stewed in white wine with pineapple juice and sour cream ... divine !!!!!
My friend (whose side the moose came from) scared that the elk = rubber, therefore she recommended stewing for a very long time.
I listened, for there is no experience)
She stewed meat with garlic and mint for about an hour and a half in her own juice, then - with wine and juice for almost the same ...
Then, with sour cream, not for long (how much - I can't say, because the dish was being finished in my absence by the eldest son, and he didn't bother himself with a matter of time - he said that it wasn't long)
The meat is the most tender! .. It melts! .. mmmmm .... the sauce is magic! (I still used the same white wine, there is still a portion of frozen moose, I will try another time with red and pomegranate!)
Sons - really, really liked it!
Thank you!!!!!

I share my experience! Elk in a slow cooker, stewed in white wine with pineapple juice and sour cream ... divine !!!!!
My friend (whose side the moose came from) scared that the elk = rubber, therefore she recommended stewing for a very long time.
I listened, for there is no experience)
She stewed meat with garlic and mint for about an hour and a half in her own juice, then - with wine and juice for almost the same ...
Then, with sour cream, not for long (how much - I can't say, because the dish was being finished in my absence by the eldest son, and he didn't bother himself with a matter of time - he said that it wasn't long)
The meat is the most tender! .. It melts! .. mmmmm .... the sauce is magic! (I still used the same white wine, there is still a portion of frozen moose, I will try another time with red and pomegranate!)
Sons - really, really liked it!
Thank you!!!!!

Hurrah!!! To be honest, I was worried, because I have experience in cooking roe meat, I know how important it is not to miss it. Do not overdo it with pomegranate juice and especially wine. Use a wine in the description of which the composition contains 100% grape juice or "....." grapes. No wine materials! If the juice and wine are evaporated strongly, the meat will look like caramelized. Stew it longer in your own juice, then add pomegranate juice and at the end cognac (brandy) ... perhaps sour cream is not required, but you can thicken it with a little toasted flour. In general, as you wish, your full right. I can only wish Smachny - this is in Ukrainian a wish of bon appetit

Dyakuyu!))))))
My mom is Ukrainian))))
I will definitely take into account your recommendations, thank you very much!

Dyakuyu!))))))
My mom is Ukrainian))))
I will definitely take into account your recommendations, thank you very much!

Well, at last I cooked it too !!! And before, well, no way. Oh, how I love such dishes, so that they are simple and tasty !!! Andrey, thank you, the recipe is gorgeous, I liked it very much !!!!!!!!!!!!!!!! Only the wine, exactly what you advised could not be found, may be lucky another time.