In Russia this dish is named sometimes "goulash" but it has nothing common with that famous Hungarian goulash. Thanks to my Hungarian friends Erika - she shared with me the recipe of goulash and I'm going to prepare it for my family soon :)
So a few words about Podzharka. This word was created from russian verb 'podzharit' - to fry' and describes the dish prepared from fried meat and fried onion.
1. Firstly we should prepare meat. Take a good piece of beef, lamb, or veal - we have to take ONLY meat (no fat). We have to cut it into pieces 2x2 cm.
2. Now we should warm pan with an olive oil. And using a 'big hot mode' fry our meat - appr. 5 min.
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| Fry meat |
3. The second main ingredient is onion - if you don't like onion - you should cut it in small small pieces. As for me - I love onion) And that's why I cut it into big long piece. Add onion into meat and continue to fry on the 'big fire'
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| Meat and onion |
4. After 5 min - when onion will become yellow and soft - we stop frying.
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| "Half prepared'' Podzharka |
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5. We place our meat and onion in the steamer - add there parsley, salt (by taste), and pepper - don't forget - it should be ' highly seasoned" dish)) No, we don't add any water or sauce. Onion and meat will give own natural astounding juice.
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| Podzharka in the steamer |
6. Set the timer of steam cooker for 50-60 min. Meat should become soft and onion will melt and will be just amazing smell and taste.
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| Podzharka in steam cooker |
7. When the dish is ready - serve with tomatoes, black bread. Use juice instead of sauce.
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| Podzharka in steam cooker |
Bon appetit!
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