Description of preparation:
Beef for stews is better to take clean, without veins and films. Salt must be necessarily large and not iodized. Cans are best suited with screw caps, because if you roll up simple ones badly, they can fly off due to pressure inside the can.
Prepare all the necessary ingredients for the preparation of stew according to GOST.
Wash and dry the beef. Cut the beef with a medium cube.
Add salt to the beef and mix, leave for 10 minutes.
Cut the fat into small pieces.
Thoroughly wash two 0.5 liter jars and sterilize over steam for 5 minutes. Boil the iron caps for 3 minutes. Remove and put some fat on the bottom.
Cut the onion into rings and put one on a jar.
Thoroughly lay the beef in jars to the level of "shoulders".
Add the remaining fat in the jars and put the black pepper.
Break the bay leaf in half and put in jars.
Carefully roll up the cans with boiled lids.
Put a piece of cloth on the bottom of the pressure cooker and place the jars. Pour water to the level of the "shoulders" of the cans. Close the lid and pressure cooker valve and set the time to 2 hours. Then, to reduce the pressure, leave for 3 hours.
Then remove the cans, cool and put in a cold place.
The stew is ready in accordance with GOST.
Enjoy your meal!
Categories: Diet recipes