Beef Stew with Eggplant (Dushenina with Eggplant)
2 hours Recipe Yield:
4-6 servings Difficulty:
Medium recipe
Beef stew with eggplant (dushenina with eggplant) – a recipe for Ukrainian cuisine, beef and eggplant are fried separately, and then stewed in tomato. Dushenina is very tasty with fresh, crispy homemade bread.
Recipe Ingredients
Cooking Recipe
To cook a recipe of Ukrainian cuisine dushenina with eggplant, wash the beef, remove the veins and cut into equal portions.
Wash eggplant, cut off the stalk, cut lengthwise into 4 parts, then across into 2-3 pieces, salt and drain. Scald the tomatoes with boiling water, remove the skin, transfer to a combine with garlic and chop until mashed. Peel and finely chop the onion.
Salt, pepper and fry the beef pieces in fat or vegetable oil. Add chopped onion, mix, pour in water and simmer over low heat under a lid until half cooked.
Fry prepared eggplants on both sides in vegetable oil until golden brown.
Add tomato sauce and fried eggplant to the stew. Mix the flour with butter, add to the meat, mix and place in an oven preheated to 180°С (355°F).
Stew dushenina with eggplant for 30 minutes. Stewed beef is served with the resulting sauce (gravy), with crispy bread.