Name: Polish meat
Prep time: 2 h
Cook time: 2 h
Yield: 4
Ingredients: Meat - 1 kg; Bulb onions - 6 PC.; Bell pepper - 2 PC.; Tomatoes - 3 PC.; Tomato paste - 1 tbsp; Garlic - 1 tbsp; Greenery - 1 tbsp; Spice - 1 tbsp; Flour - 500 gram; Chicken egg - 1 PC.; Milk - 1 Art.; Salt - 1 Art.; Butter - 1 Art.; Garlic - 3 clove; Bulb onions - 2 PC.

Ingredients for - Polish meat

1. For the meat sauce base Meat 1 kg

2. For the meat sauce base Bulb onions 6 PC.

3. For the meat sauce base Bell pepper 2 PC.

4. For the meat sauce base Tomatoes 3 PC.

5. For the meat sauce base Tomato paste 1 tbsp

6. For the meat sauce base Garlic 1 tbsp

7. For the meat sauce base Greenery 1 tbsp

8. For the meat sauce base Spice 1 tbsp

9. For pampouski Flour 500 gram

10. For pampouski Chicken egg 1 PC.

11. For pampouski Milk 1 Art.

12. For pampouski Salt 1 Art.

13. For pampouski Butter 1 Art.

14. For pampouski Garlic 3 clove

15. For pampouski Bulb onions 2 PC.

How to cook deliciously - Polish meat

1 . Stage

So, the first thing we did was take up the dough, since it will need time to rest and, as is usually the case with dough, the more the better. We sift the flour, mix the egg and salt in a glass and add this mixture to the flour. We begin to knead gently and then pour in our milk a little at a time. The dough turns out amazing, elastic, even, does not stick to your hands, behaves decently and calmly, for which it is sent to rest in cellophane for the next hour.

2 . Stage

In the meantime, we'll take care of the meat: wash it, remove the veins and dried membranes, if any, and cut it into even, equal slices. We begin to fry the meat in small batches on high heat until it has a stable golden crust. Modern pani have long understood that "Chinese wok" is best for this purpose, but what can we do - we can't throw away this globalization!

1. Stage. Polish meat: In the meantime, we'll take care of the meat: wash it, remove the veins and dried membranes, if any, and cut it into even, equal slices. We begin to fry the meat in small batches on high heat until it has a stable golden crust. Modern pani have long understood that

3 . Stage

While the next batch is frying, we finely chop 6 onions, yes, yes, there should be a lot of it, because this is the basis of the future fantastic sauce. Next in line are the peppers and tomatoes. This time we got them all from the freezer of a hard-working girl Mila, who made a lot of vegetables this summer. And in the order of a lively queue of onions, peppers and tomatoes we threw it all into the cauldron.

4 . Stage

Thus, the processes of roasting meat and stewing vegetables went practically in parallel, "nostril to nostril", and finished at the same time. Well, it's time to combine them in the cauldron and stew merrily, stirring occasionally and adding a little water if the process turns to roasting.

1. Stage. Polish meat: Thus, the processes of roasting meat and stewing vegetables went practically in parallel,

5 . Stage

And taking advantage of the fact that the meat now does not require our close attention, we will deal with the second important component - the dough, which very soon will turn into a wonderful pampushki. We will have two kinds of pampushki - two different fillings, it's such a lordly option, we can do with one. For the first one, we will melt butter and squeeze 2-3 cloves of garlic through a garlic masher. For the second one, we fry chopped onion. Now, let's take up the dough: roll it out to a thin layer, put fried onions on it, distribute it evenly all over, roll it up and cut it into small pieces about 1.5-2 centimeters wide. Proceed in the same way with the second filling.

6 . Stage

Well, it's time for the next unification. We turn down the heat, carefully place our rolls on the meat in the cauldron, add spices, pour water so that nothing protrudes, cover and forget for 15 minutes.