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700 g potatoes

600 g pulp beef

400 g beef broth

10 g dry mushrooms

4 garlic cloves

2 onions

1 large carrot

4 tbsp. vegetable oil

1 tbsp. tomato puree

Bay leaf


black pepper


Rinse mushrooms, soak them for 3-4 hours in cold water, drain the water again to rinse the mushrooms. Combine the mushrooms with water, boil until cooked, finely chopped.

Chop the meat into small pieces (3-4 per serving), fry until Golden brown in butter, pepper and salt.

Dice the carrots and potatoes, onions cut into slices. Fry the vegetables in hot oil until soft until Golden brown, fry separately the tomato puree.

Put vegetables, mushrooms, chopped garlic, meat, tomato puree, add salt and spices. Pour the broth and simmer roast for 20 minutes in the oven. Sprinkle hot Russian greens before serving.

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