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For advertising cooperation, you can contact me by email at [email protected] Buy my plates and cookbooks at https://sashabelkovich.ru/shop Ingredients for 2 servings: - Shoulder meat 130 g - Pickled cucumber 70 g - Onion 1 pc - Garlic 2 cloves - Dried porcini mushrooms a handful - Tomato paste 50 g - Cream 100 g - Sour cream 100 g - Couscous 100 g - Water 250 g - Salt to taste - Pepper to taste Preparation: 1. First, soak the mushrooms and then boil them (we will use both the mushrooms and the water from under them) 2. Cut the meat along the grain with a sharp knife, into thin pieces and large in area 3. Cut the onion into strips or half rings, not too thin! 4. Cut the pickled cucumber into thin slices 5. Take out the boiled mushrooms and cut them as well 6. Take the largest frying pan and set it to maximum heat 7. At the same time, set the kettle to heat 8. Finely chop the garlic or use a garlic press 9. Send the meat to fry in a small amount of vegetable oil 10. Important: add the remaining ingredients only after the water has stewed 11. Pour boiling water over the couscous so that it barely covers it, cover with a lid and set aside 12. After the moisture has evaporated from the meat, add the onion 13. As soon as the onion is slightly fried, send in the garlic 14. Literally 10 seconds later, send in the pickled cucumbers and a spoonful of tomato paste 15. Pass the tomato paste a little and send the mushrooms there 16. Then a couple of spoons of sour cream 17. A couple of seconds, fry everything and add the water from the mushrooms and cream 18. Reduce the heat and simmer 19. Add a drop of boiling water, salt, pepper, bring to a boil and remove from heat ???? 20. Gently mix the couscous with a fork, salt and put a piece of butter! 21. Serve the dish and enjoy! Bon appetit, my dears ☺️