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Beef goulash in sweet and sour sauce. Tender beef in sweet and sour sauce. Juicy meat with vegetables in Chinese style

Tender, juicy beef stew with sweet and sour sauce Perfectly complements side dishes of boiled potatoes, cereals or pasta. suitable for a hearty family dinner, especially if there are men in the house. Tomatoes, in particular tomato sauce, add acidity to the sauce, but you can also add lingonberries or tkemali sauce. I regulate the sweetness simply with sugar. You may be surprised by the presence of rye bread in the recipe, but this is how we will thicken the sauce. In this case, flour does not replace bread, as it has a positive effect on both the consistency of the sauce and its taste. You can complement the taste of the dish with several prunes and soy sauce, as well as a wide selection of seasonings. But the proposed dish, in my opinion, is simply ideal, and everyone really likes it. Step-by-step preparation of beef with sweet and sour sauce with photos will become one of your favorite dishes.

Ingredients for cooking beef with sweet and sour sauce

Beef	800 g
Bulb onions	1-2 pcs
Garlic	3 cloves
Rye bread	3 slices
Tomato paste	2 tbsp. l.
Vinegar	1 tsp.
Sugar	2 tbsp. l.
Mustard	0.5 tsp.
Salt	1-1.5 tsp.
Black pepper	0.5 tsp.
Bay leaf	2 pcs

Step-by-step preparation of beef with sweet and sour sauce with photos

Serve beef with sweet and sour sauce hot with cereal dishes or other side dishes. Bon appetit!

Cooking time: 1.5 hours

Number of servings: 6

How to cook beef in sweet and sour sauce, step by step recipe with photo:

Step 1. Wash the beef fillet and cut into strips as for the recipe for meat julienne with mushrooms.

Step 2. Fill the meat with water so that the liquid covers only half the beef, since we need to stew the meat, not boil it. Add vegetable oil to the saucepan and place the container on low heat.

Step 3. While the meat is stewing, cut off the crust from the black bread and soak the crumb in hot water.

Step 4. Finely chop the garlic and onions. Before adding the onion to the dish, fry it in a frying pan until golden.

Step 5. Add fried onions and raw garlic to the half-cooked meat, cover the saucepan with a lid and make sure that the water does not boil away completely. Add hot water if necessary.

When the bread is soggy, squeeze it out and add it to the meat. Simmer everything together until the beef is done.

Step 6. While the beef is stewing, prepare the sweet and sour sauce: dilute flour (or starch) with water and stir thoroughly. Add tomato paste, vinegar, mustard, sugar, salt, pepper and spices to taste. Pour the resulting sauce over the finished meat and let it boil for 5 minutes.

The wonderful meat dish “beef in sweet and sour sauce” originates from Chinese cuisine. Of course, in our interpretation we used the products that are most familiar to us, but this does not diminish the piquantness of the dish. The combination of any meat with vegetables is always very tasty and juicy. However, the soy sauce we used for the beef makes the meat incredibly tender and gives it a certain exotic feel.

You can prepare this second dish both for every day and for entertaining guests, if you decide to pamper them with something exquisitely tasty.

This recipe makes 6 servings. Cooking time: 45 minutes.

Ingredients:

Beef meat - 300 g;
Onion - 1 piece;
Eggplants - 2 pcs;
Carrots - 2 pcs;
Tomato - 1 piece;
Bell pepper - 1 piece;
Chili pepper - 1 piece;
Tomato paste - 3 tablespoons;
Soy sauce - 70 ml;
Flour - 1 tablespoon;
Potato starch - 1 tablespoon;
Apple cider vinegar - 2 tablespoons;
Sugar - 2 tablespoons;
Vegetable oil.

Cooking beef in sweet and sour sauce:

1. Prepare all the necessary products. Rinse meat and vegetables thoroughly under running water. Put the ingredients in your line of sight so you don't miss anything.

2. Beef in sweet and sour sauce will be more tender if the meat is not cut coarsely. Therefore, cut it into small pieces, slightly elongated.

3. At the next stage, you will need to mix flour with starch and pour this mixture over the meat. After this, pour soy sauce over the beef and mix well. Set the meat aside for 20 minutes.

4. While the meat is marinating, take care of the vegetables. First of all, cut the eggplants into cubes.

5. Heat the oil in a frying pan and fry the eggplants in it, stirring them occasionally.

6. Cut the bell pepper. It adds a special flavor to the sweet and sour sauce.

7. Next, prepare the carrots by chopping them into strips.

8. What kind of meat can do without onions?! It is the onion that has properties that soften the meat, give it juiciness and richness of taste. Therefore, the onion should be finely chopped.

9. Cut the tomatoes larger than other vegetables so that they retain their shape and appearance as best as possible. Cut the chili pepper into thin half rings.

10. By this time, the eggplants have already acquired the desired condition and golden color.

11. One by one, add bell peppers, carrots, onions and tomatoes with chili peppers to the eggplants. The vegetables should release their juice and lightly fry together.

12. We move on to the next stage - actually cooking the meat. Heat the oil in a frying pan and place the meat marinated in soy sauce into it. Beef in sweet and sour sauce should be well cooked and golden brown in color.

13. After the meat is browned, add the stewed vegetables and fry everything together for 5-10 minutes. Then season the dish with tomato paste for a thicker and richer flavor. Follow the tomato paste with the apple cider vinegar and sugar. There is NO NEED to add salt! Thanks to the soy sauce marinade, the meat took on as much salt as it needed.

14. Cover the pan with a lid and reduce the heat under it. After another 10 minutes, the beef in sweet and sour sauce is ready!

15. Tender beef in sweet and sour sauce goes well with rice, mashed potatoes, and spaghetti.

Serve this meat dish hot, lightly sprinkled with herbs and freshly ground black pepper. And it can be a wonderful addition to a dish.

It is customary to associate the dish under the general name “beef in sweet and sour sauce” with East Asian cuisine. Indeed, in China, Taiwan, and Korea, meat is often prepared in just this way. However, the food is so tasty and unusual that it has long taken root in other countries.

Regardless of the recipe, of which there are many for cooking beef in sweet and sour sauce, the dish is prepared quite simply. It takes just enough time to make the meat soft. Since we are talking about beef, on average it takes about 2 hours to prepare the products and stew them.

Preparatory stage: general rules

When buying beef, you need to make sure that the meat is of high quality, not too old, and fresh. The color of the fibers should be even, dark red. The texture is dense.

Before cooking, wash the meat and dry it with paper towels. Cleaned from fat, films, tendons. Cut into strips or small cubes across the grain. This rule is the same for any recipe. To speed up the cooking process, lightly beat the meat.

Vegetables (most often onions and bell peppers) are washed and peeled before cooking. Cut into cubes or large cubes.

Beef is prepared in sweet and sour sauce, regardless of the recipe, according to the same algorithm. Meat and vegetables are fried separately over high heat in vegetable oil. Then the ingredients are combined and simmered for a long time on the lowest heat under the lid.

How to cook beef in sweet and sour sauce with adjika

A simple recipe for delicious tender meat in tomato sauce. Ideal with fresh vegetable salads, pasta, potatoes, rice.

For 500 g of beef fillet (4 servings) you need:

1 onion;
1 tomato;
100 ml tomato juice;
10 ml apple adjika;
100 ml boiling water;
20 g flour;
20 g sugar;
30 g butter;
10 g salt;
½ bunch of parsley.

Product preparation – 60 minutes. Braising – 60 minutes. Nutritional value of 100 g (in grams): proteins – 10.25; fats – 10.88; carbohydrates – 3.44. Calorie content – 152.15 kcal.

Recipe:

The cleaned, lightly beaten meat is cut into strips.
Quickly fry over high heat, stirring all the time, in melted butter in a wok.
Chop the onion and add it to the meat. Stirring constantly, fry until golden brown.
Fresh tomato is cut into cubes. Mix with meat and onions. Continue frying food in the same mode.
The flour is dried in a dry hot frying pan. Mix into beef.
Tomato juice is diluted with boiled water and poured into the wok. The dish is salted and sugar is added. Stir.
The fire is reduced to minimum. Simmer covered until the meat is cooked.
At the very end, adjika and chopped parsley are added to the sauce. The fire under the frying pan is extinguished.

The dish is infused for another 15 minutes. Serve hot.

Recipe for sweet and sour beef with pineapples

This version of the dish uses the method of double frying meat. Thanks to this, the inside is very soft, and the outside is covered with a beautiful crispy crust.

For 400 g of beef tenderloin (2 servings) you need:

400 g canned pineapple pieces;
1 egg;
1 large onion;
1 carrot;
2 bell peppers (red and yellow);
4 tbsp. l. corn starch;
half a pod of hot pepper;
3 cloves of garlic;
a small piece of fresh ginger root;
vegetable oil.

For the sauce:

3 tbsp. l. ketchup;
2 tbsp. l. Sahara;
1 tsp. potato starch;
2 tbsp. l. soy sauce;
75 ml water;
2 tbsp. l. table vinegar.

Preparing food – 20 minutes. Frying and stewing – 40 minutes. Nutritional value of 100 g (in grams): proteins – 6.97; fats – 7.69; carbohydrates – 15.68. Calorie content – 158.54 kcal.

Recipe:

The meat is cut into cubes. Mix in a bowl with starch, egg, and a pinch of salt. Leave to marinate for 30 minutes.
Heat oil in a wok over high heat. Fry the meat in it until a pleasant golden hue. During the frying process, the meat in batter is constantly stirred and the sticky cubes are separated from each other.
The fried meat is placed in a bowl.
Vegetables (carrots, peppers, onions) are cut coarsely.
Syrup is drained from canned pineapples.
Garlic and hot pepper are chopped with a knife.
In the same oil (heat well), fry the battered beef a second time until a rich golden brown color is obtained. Transfer to a bowl.
In a cauldron I sauté vegetables in new oil. First, garlic and onions are fried, then carrots, sweet and hot peppers, pineapples, and ginger root. Stirring, simmer for 3 minutes.
All ingredients for the sauce, except starch, are added to the semi-finished vegetables. It is diluted separately in water and only then poured into the boiling sauce, stirring the contents intensively.

When the sweet and sour sauce with vegetables and pineapples is almost ready, pieces of fried meat are poured into the cauldron. The fire under the cauldron is turned off. Cover the dish with a lid and leave for 10 minutes. Transfer in a heap onto a flat dish.

This delicious version of beef with gravy belongs to Jewish cuisine. The dish is called esek-fleisch. An incredibly satisfying and flavorful dish that goes well with any side dish.

For 500 g of beef tenderloin (5 servings) you need:

2 large onions;
100 g prunes;
2 tbsp. l. honey;
40 ml vegetable oil;
1 tbsp. l. tomato paste;
0.5 l of water;
2 bay leaves;
4 buds of cloves;
150 g of Borodino dried bread;
salt and black pepper.

Total cooking time is 120 minutes. Nutritional value of 100 g (in grams): proteins – 7.55; fats – 5.78; carbohydrates – 12.45. Calorie content – 132 kcal.

If there is no honey, you can use sugar or homemade jam from dogwood, cherries, and plums.

Recipe:

The meat is cut into 3x3 cm cubes.
The onion is cut into half rings and sautéed in vegetable oil until transparent.
Oil is heated in a cauldron. Fry the meat in it until brownish-golden.
Onions are added to the beef.
Fill the meat with water so that the liquid barely covers the contents of the cauldron. Close the container with a lid and simmer at a barely noticeable boil until the ball is ready. If the water boils away, you need to add a little.
Black bread is cut into cubes. Add it to the already soft beef with onions.
Honey and tomato paste are added to the roast. Salt and pepper. If the sauce is too thick, dilute it with a little water. Continue simmering for 20 minutes under the lid.

The beef in the sauce is seasoned with spices (cloves, bay leaves), and prunes are added. If necessary, add salt and sweeten a little with sugar. Stew the dish in the same mode for 15 minutes. Serve hot.

Extraordinarily tasty meat with pleasant honey notes in taste. This sauce has more sweetness than acidity. Therefore, the best side dish for it would be unleavened boiled rice.

For 500 g of beef tenderloin (2 servings) you need:

1 large onion;
1 clove of garlic;
2 tbsp. l. tomato paste;
2 tbsp. l. honey;
5 tbsp. l. soy sauce;
1 lemon (juice);
100 ml water;
pepper.

Total cooking time is 40 minutes. Nutritional value of 100 g (in grams): proteins – 13.19; fats – 14.23; carbohydrates – 19.48. Calorie content – 258.80 kcal.

Recipe:

Meat into cubes and onion chopped into half rings are fried in vegetable oil for 20 minutes. Stir occasionally.
Soy sauce is mixed with honey, tomato paste, garlic pressed through a press, and lemon juice.
The resulting mixture is poured into a frying pan over the meat. Pepper a little and mix. The dish is simmered over low heat under the lid for 10 minutes.
Add water and simmer for another 10 minutes.

The dish is served hot. The side dish is generously poured with thick gravy.

Sweet and sour beef: recipe for a slow cooker

Thanks to smart kitchen appliances, you can prepare the most delicious dishes, rich in aromas, with minimal effort and little time. Very convenient and simple!

For 500 g of beef tenderloin (3 servings) you need:

1 onion;
1 carrot;
1 tsp each vinegar, flour, sugar, tomato paste
vegetable oil;
salt;
spices and seasonings to choose from.

Total cooking time is 2 hours 20 minutes. Nutritional value of 100 g (in grams): proteins – 14; fats – 11.69; carbohydrates – 4.50. Calorie content – 179 kcal.

Recipe:

Vegetable oil is heated in a multicooker bowl (“Frying” mode). Sauté diced onion in it.
Add coarsely grated carrots to the onions that have become transparent.
Vegetables are mixed with tomato paste and flour. Pour the ball pieces into the slow cooker. Stir.
Meat and vegetables are poured with water. Switch the multicooker to the “Stew” mode. Close the lid.
After an hour, salt and season with spices. Add sugar and pour in vinegar. Simmer in the same mode for another 1 hour.

The program completion signal indicates that the dish is ready to be served. The tender meat along with the sauce is transferred in portions onto plates for any side dish. Eaten hot.

Video recipe

The very dark color of raw beef indicates that the cow was old. This meat is very tough and will take more than 3 hours to cook.
If the basis of the sweet and sour sauce for beef is soy sauce, there is no need to add additional salt to the meat.
To add acid and soften the meat, vinegar is added to the sauce - regular table vinegar, apple vinegar, wine vinegar, and rice vinegar. The sourness of the beef stew is also added by using fruit juices in the recipe.
The sweetness of the beef sauce is provided by natural sweeteners. This can be sugar (beetroot, cane), maple syrup, molasses, honey, fresh sweet fruits, dried fruits. Additionally, spices, sesame seeds, chopped fresh garlic, and ginger (fresh root or ground) are added to the gravy.

Tender meat acquires an interesting taste if cooked with a sweet and sour sauce. Choose the best recipe!

Beef in sweet and sour sauce is a Chinese dish that turns out very tender and tasty. The proposed recipe suggests using a spatula, but if desired, goulash can be made from other parts of beef. The Chinese dish also requires some variations (can be found in any collection of recipes). For example, you can cook meat not only with vegetables, but also with pineapples.

We offer a step-by-step recipe with photos that will tell you the exact technology for preparing beef in sweet and sour sauce. In the proposed recipe, the meat is cooked in a slow cooker, but if you wish, you can experiment and make the dish in the oven or on the stove.

Advice! Beef in sweet and sour sauce can be used for various purposes. For example, it is suitable for preparing salad, to which experts recommend adding a little vinegar. You can also add a side dish to the beef, and it will become an excellent independent meat dish.

beef - 1 kg
carrots - 150 gr
onions - 100 gr
garlic - 2 cloves
semi-sweet red wine – 100 ml
tomato – 150 gr
Tabasco sauce - 1.5 tsp.
salt - 3 tbsp.
ground black pepper - to taste
olive oil - to taste
allspice peas - 3 tsp.

The first stage of the step-by-step recipe with photos of cooking beef in sweet and sour sauce involves preparing the meat. Shoulder is an excellent meat with a marbled layer. The spatula should be washed and dried with paper napkins.

Now you should put the frying pan on the fire and add vegetable oil to it. The meat should be fried on all sides over high heat. And then the dish will be cooked in a slow cooker. If desired, frying can be done immediately in a slow cooker or the meat can be stewed on the stove in a thick-bottomed pan.

During frying, the meat will release juice. The meat with juice and oil should be transferred to the multicooker bowl (or to the pan). Now you need to peel the carrots, wash them under running water and cut into strips. Now you should prepare the onions. To do this, it is peeled, washed under running water and cut into feathers. The garlic also needs to be peeled and washed, and passed through a press. All that remains is to prepare the tomatoes, which need to be washed under running water and grated. You can also use canned tomatoes if you use them without the peel. All these ingredients should be added to the meat. Finally, Tabasco, salt, ground black pepper, allspice and soy sauce are added. Now the meat should be poured with wine. If you use dry red wine, it is recommended to add half a teaspoon of sugar.

All ingredients must be thoroughly mixed together and simmered in a slow cooker with the lid closed on the “Stew” mode. The meat will not burn in the slow cooker. When stewing in a saucepan, you need to reduce the heat immediately after boiling and stir the roast from time to time to prevent the sauce from burning or boiling over. If necessary, you can add a little hot water. You need to simmer the meat until cooked or until the multicooker beeps.

You can supplement the meat with rice, potatoes or pasta. The dish will be delicious on its own, that is, without any side dishes.

You can add chickpeas to beef in sweet and sour sauce. The result is a hearty and tasty dish.

Recipe 2, step by step: Chinese beef in sweet sauce

The recipe is slightly adapted to our real products, but you can consider it basic and feel free to experiment by adding, for example, fresh or dried ground ginger, hot red pepper, etc. You can add canned pineapple.

Beef - 500 g
Bell pepper - 1 piece
Vegetables (I had a ready-made “oriental dish” set: white cabbage, leeks, peppers, mung bean sprouts,
Chinese mushrooms, onions))
Tomato paste - 4 tbsp. l.
Vinegar (I use apple cider vinegar) - 2 tbsp. l.
Sugar - 2 tbsp. l.
Soy sauce - 100 g
Onion (small) - 1 pc.
Carrots - 1-2 pcs.
Starch - 1-2 tbsp. l.
Wheat flour / Flour - 1 tbsp. l.

We separate the meat from all excess and cut it into strips

Mix vegetables, julienned carrots and diced bell peppers

Make the batter: add soy sauce, starch and flour to the meat. Let stand for 15-20 minutes

First, fry the meat, then add onions, carrots and other vegetables.

Fry everything together for 3-5 minutes

Add sauce: 4-5 tbsp. l. tomato paste, 2-3 tbsp. l. vinegar, 1.5-2 tbsp. l. sugar (to taste)

Simmer until done.

Recipe 3: beef in sweet and sour sauce with vegetables

Meat in sweet and sour sauce is a dish inspired by exotic Asian cuisine. Of course, the recipe is adapted to the products we are familiar with, but, nevertheless, in the end everything turns out compatible and tasty! Beef marinated in soy sauce and stewed with vegetables comes out very soft, literally “melting in your mouth,” and the successful combination of flavor shades adds piquancy to the dish. If desired, you can vary the recipe to suit your preferences, for example, adding fresh ginger, sweet pineapples, hot peppers, etc.

beef (can be replaced with pork) - 500 g;
soy sauce - 100 ml;
flour - 1 tbsp. spoon;
potato starch - 1 tbsp. spoon;
onion - 1 pc.;
bell pepper - 1 pc.;
mushrooms (honey mushrooms, champignons, etc.) - 100 g;
green beans - 2-3 tbsp. spoons;
apple cider vinegar - 2 tbsp. spoons;
granulated sugar - 2 tbsp. spoons;
tomato paste (or ketchup) - 3-4 tbsp. spoons;
vegetable oil - 2-3 tbsp. spoons.

After rinsing under running water and getting rid of layers of fat, cut the meat into small pieces or long strips.

Let's make the batter. To do this, sprinkle the beef with a mixture of flour and starch.

Immediately add soy sauce and mix thoroughly. Leave the meat like this for 20 minutes.

While the beef is marinating, prepare the remaining components of the sweet and sour dish. Cut the bell pepper into cubes and finely chop the peeled onion.

Mix beans, peppers, onions and mushrooms (miniature honey mushrooms do not require preliminary cutting, but if you use champignons or other large mushrooms, chop them into plates or strips).

In a frying pan with oil, fry the already marinated beef over moderate heat until golden brown. Next, add the vegetable “mix”. If desired, you can season the dish with ground pepper, sprinkle with sweet paprika or any spices to your taste. You only need to add a little salt to the beef, as the meat pieces were marinated in salty soy sauce.

Fry the meat in Chinese style with vegetables for about 5-10 minutes, and then add tomato paste.

Sprinkle the contents of the pan with granulated sugar, pour in the vinegar, stirring the mixture vigorously. Simmer the meat in sweet and sour sauce until fully cooked.

Serve the meat with any light side dish, for example, boiled rice.

The recipe for beef with vegetables thanks to vinegar and soy sauce allows you to get the most tender meat. By the way, as a rule, the dish is to the liking of not only lovers of exotic combinations of products, but also conservatives in culinary preferences. Enjoy your meal!

Recipe 4: how to cook beef in sweet and sour sauce

Very tasty beef, cooked in sweet and sour sauce, with a spicy and delicate taste. Perfect for any side dish.

Beef (pulp) - 600 g;
Fresh tomato - 1 piece;
Onions - 1 piece;
Water - 100 ml;
Tomato juice - 100 ml;
Butter - 30 g;
Wheat flour - 20 g;
Adjika - 0.5 tbsp;
Salt - 1 tsp;
Sugar - 1 tbsp;
Parsley - 0.5 bunch.

Cut the beef pulp as for chops and beat it well, cut into 3-4 cm pieces. Heat the butter in a cauldron and fry the meat until golden brown.

Dice the tomatoes and onions, add them to the meat and fry.

Then add flour and stir quickly. Fry the meat together with the flour.

Mix water and tomato juice, pour into the meat, add salt and sugar. Simmer the meat under a closed lid for about an hour over low heat. Add adjika and finely chopped parsley to the finished meat.

Mix all the contents and let it brew. Serve the beef with any side dish.

Recipe 5: how to make meat in sweet and sour sauce (with photo)

Beef fillet 500 g
Vegetable oil 2 tbsp.
Tomato paste 3 tbsp.
Dark soy sauce (I used Teriyaki) 2 tbsp.
Brown sugar 1 tbsp.

Cut the meat into cubes with a side of 2-3 cm, fry in vegetable oil until golden brown, add a little water, cover and simmer for about 30-40 minutes.

Add tomato paste diluted in a small amount of water, soy sauce and sugar, stir, simmer for about 20 minutes until tender.

Serve with pasta or rice. Bon appetit!

Recipe 6: beef with onions with sweet and sour sauce (step by step)

800 g beef pulp
1 piece onion (large onion)
2 cloves garlic
0.25 tbsp vegetable oil
2 pieces of bread (black)
0.5 tsp flour (or starch)
1 tbsp. tomato puree
1-2 tbsp. vinegar
2 tbsp. Sahara
0.5 tsp mustard
salt, pepper to taste
greens to taste

Take a piece of good beef. Small films and cartilage do not need to be removed; during the cooking process they will dissolve and go into the sauce, making it richer.

Cut the meat like goulash.

Place the meat in a thick-walled pan, ideally a cast iron cauldron. Pour half a glass of boiling water and a quarter glass of vegetable oil. Let the meat stew. There should be no more than half of the meat.

We put the meat on the fire. Take 2 slices of black bread (I took white), without crust, and soak in warm water.

Then chop the onion and fry until golden brown.

40 minutes after the start of stewing, add the onion to the meat. During the stewing process, the onions will dissolve and go into the sauce, improving its taste. Don't forget to add crushed garlic. All the time we make sure that the water does not completely boil away and add it as necessary.

While the meat is stewing, make the sauce.

This sauce is made like this: put half a teaspoon of flour (or starch) in a small bowl, pour half a glass of water and stir thoroughly. Add 1 tablespoon of tomato puree, 1-2 tablespoons of 3.5% vinegar, 0.5 teaspoon of mustard, 2 tablespoons of granulated sugar, salt, pepper and ground seasonings.

The sauce should have a savory sweet and sour sauce.

The beef is stewed for about 2 hours. During this time, the bread has already softened, squeeze it out and add it to the meat. Simmer for 5-10 minutes.

We taste the meat and if it has become soft, add sauce. Let it simmer for 5 minutes.

Beef in sweet and sour sauce is ready. Make puree for garnish.
Bon appetit!

Recipe 7: beef in original sweet sauce

Many people like the original taste of meat with sweet and sour sauce. This beef sauce recipe will definitely come in handy.

Beef (pulp) - 800 g
Onion - 1-2 pcs.
Garlic - 2-4 cloves
Black bread - 2 slices
Vegetable oil - 0.25 cups
Starch - 0.5 teaspoon
or Flour - 0.5 teaspoon
Ketchup - 2 tbsp. spoons
or Tomato puree - 1 tbsp. spoon
Vinegar 3% - 1-2 tbsp. spoons
Sugar - 2 tbsp. spoons
Mustard - 0.5 teaspoon
Salt - 1-1.5 teaspoons
Ground black pepper - 0.5 teaspoon
Greens for decoration - 0.5 bunch

How to cook beef in sweet and sour sauce: so, I take about 800 grams of good beef pulp and wash it thoroughly. I do not remove small cartilages and films, since during the stewing process under the influence of high temperatures they turn into the sauce, making it richer, thicker and more appetizing.

Then I cut the meat as for goulash, that is, into pieces about half the size of a matchbox.

I put the meat in a cast iron pot, pour half a glass of boiling water and a quarter glass of vegetable oil into it. Now let the meat stew. The water should reach no higher than the middle of the meat, otherwise it will not be stewed, but cooked. If necessary, you can add water during the extinguishing process.

As soon as the meat is put on the fire, I take 2 slices of black bread and cut off the crusts.

I put the crustless bread in a bowl and soak it in hot water until the bread softens.

Then I peel and chop 1 large onion.

Sometimes I fry it over low heat until golden brown for a richer flavor, but for a more delicate version of the dish you don't have to fry it.

I peel and mash the garlic.

40 minutes after the start of stewing, I add the onion to the meat. During the stewing process, it will almost completely transfer into the sauce, improving its taste. I also put 2 crushed cloves of garlic in the pan with the meat. I always make sure that the water does not completely boil away (otherwise the meat will burn), and add it as necessary.

This sauce is made like this: put half a teaspoon of flour (or starch) in a small bowl, pour half a glass of water into it and stir everything thoroughly. I also add 1 tablespoon of tomato puree, 1-2 tablespoons of 3.5% vinegar, 0.5 teaspoon of mustard, 2 tablespoons of granulated sugar.

Add salt, pepper and ground seasonings. The sauce should have a spicy, but at the same time not sharp taste, the “zest” of which lies precisely in the combination of sour and sweet flavors.

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