Hashe

Preparation steps

• Cut the beef into cubes and roll them in flour on all sides and put to fry in a little oil; add chopped garlic, 2 and a half heads of chopped onion and stir it all and simmer over low heat; when everything has been stirred with a little water, add the half of the onion to which we have attached 2-3 bay leaves with cloves;
• Stir everything and add 2.5 dcl of red wine (instead of a bottle of beer, who likes more beer, can add, because it is in the original recipe) and a small glass of water, a little salt and pepper (at the end add as much as needed), stir, cover and simmer for about three hours on medium heat; by cooking the sauce will begin to thicken due to the boiling of the onions, the juices of the meat with the flour and wine, so stirring occasionally and seeing whether the fire should be reduced or not; towards the end of cooking add a tablespoon (who likes sour, can two tablespoons, because cooking wine evaporates a little) balsamic vinegar (or wine vinegar in the original recipe), a little more salt and pepper, mix everything, the finished dish must have a thick sauce and cubes flesh soft and juicy;
• With this dish, stewed red cabbage fits nicely, which we cut into ribs and put to simmer in a little oil and water where the chopped onion has already been sautéed, add one grated apple, a little cinnamon, pepper and just a little salt; simmer until soft, towards the end add 2 tablespoons of blueberry or plum jam (put from plums), stir and when all the liquid evaporates the dish is done; I have so far made red cabbage with apple, red wine, but for the first time today with đrma and I was pleasantly surprised and discovered something new in a new taste;
• The second side dish is made of boiled potatoes, with chopped parsley;