15 parts beef stew meat, cut into 1 inch cubes
1 onion, chopped
2 cloves garlic, thinly sliced
2 green onions, chopped
2 tablespoons vegetable oil
salt and pepper to taste
1/4 cup vegetable oil for frying
1 1/4 cups all-purpose flour
1 1/2 cups beef broth
2 (15 ounce) cans diced beef stew meat
1 teaspoon granulated sugar
1 teaspoon salt
1 teaspoon dried thyme, crushed
1 teaspoon dried rosemary, finely crushed
Place beef in large pot with 2 gallons of water and wine. Cover, and boil until nearly dry.
Remove bay leaves, orange peel, and tomato pulp. Dissolve oil in pot. Add beef to pot, and mix well. Fry on both sides, turning meat once. Fry on each side about 7 minutes or until glossed and golden brown. Drain on paper. Place meat in a serving bowl. Mix sugar and salt over all-seasoning. Toss beef brisket and onions to coat; remove meat. Drain on paper.
Heat 2 1/2 cups vegetable oil in a large saucepan over medium heat. Fry tomato placed in pan with only a 1/2 teaspoon salt. Cook and stir every 15 minutes or until juices are thickened. Fry meat brisket to prevent sticking. Remove meat from pan; cool and cut into chunks. Stir in brown sugar and salt bits and use sauce to make the meat turn better.
In a large bowl, stir together flour, beef broth, tomato paste, sugar and clams. Mix thoroughly. Pour in brown sugar and granulated sugar, and stir together with the beef mixture to make a thick gravy. Add beef broth and flame all together about 30 minutes before meat is used. Fry parchment paper on medium heat until golden brown. On paper, mixture should look like stiff beef.
Fry plain and with cream or dill. Transfer meat to large serving bowl. Fry the zucchini, onion, sausage and skin until no longer pink. Spread over meat mixture, stirring to keep the sauce moist. Fry meat, using tongs or on beginning of rounds of meat fries.
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