Meat in Kabardian (it is juicy, it is tasty)

Learned about this way of preparation of meat several years ago, it was unusual to me, but I tried and did not regret second about it! Meat undergoes three processings – we cook, we fry and we extinguish. The meat melting in the mouth which is not boiled down at all did not lose the taste turns out literally fragrant! Tried both with beef and with pork - it is equally tasty!

Ingredients

800-900 g of beef or mutton or pork
5 large bulbs cut by averages into cubes (meat and onions on volume has to be equally!!!)
1 large carrots cut with large straws
Vegetable oil for frying – is not enough
Salt, pepper to taste
2 tablespoons of sour cream
1 tablespoons of flour
It is a little water


How to prepare

We cut meat on small pieces
In a frying pan we spread meat (oil is not necessary!) also we fill in with a glass of water
We salt, we pepper to taste
We cover and cook until all water boils away
(Without water) we add vegetable oil to meat, onions are fried minutes 10-15
We add carrots
We fry even minutes 10
In water we stir flour
We add sour cream to meat, we stir, we add water with flour, we disturb
We close a cover and we extinguish to readiness (minutes 15)
If there is a need, it is possible to add slightly water – sauce has to be dense and fragrant