Bulls in tomato: how to cook at home?

We all know the taste of canned steers in tomato. Most people buy them already ready in stores. However, this delicious dish can be made at home. Moreover, there is nothing complicated in this. So, we suggest to your court the way of preparing this dish.

Bulls in tomato: recipe for multivarka

This cooking option is suitable for those happy housewives, at whose disposal there is a kitchen wonder helper called a multivarker. So, to begin with, we will find out what products we will need in order to cook steers in tomato sauce.

Ingredients

Products for this dish are the simplest and most affordable: 200 grams of carrots, half a liter of tomato juice, two tablespoons of tomato paste, half a liter of clean water, 200 grams of onions, 100 grams of wheat flour, 100 ml of vegetable oil, two Kg of fish proper, as well as salt, spices and black ground pepper to taste.

Let's go to the cooking process

First you need to clean the bullheads. To do this, we remove the scales and cut off the head, and do it diagonally to grab the meat from the forehead of the fish. As for the fins, they can both be left and removed - at your discretion. Next, remove the entrails and thoroughly wash the fish, removing the black film, which will be bitter after cooking. Gobies in tomato before direct canning should be salted, well wrapped in flour and fry in vegetable oil.

After that, go to the preparation of the sauce. To do this, we clean and finely chop the onion, which is then fried until transparent on the heated vegetable oil. Carrots are cleaned and rubbed on a fine grater. Then add it to the frying pan to the onion and pass for a few minutes. After the carrots reach half cooked, pour half a liter of tomato juice to the vegetables. It is best if it is thick. Next, add two spoons of tomato paste. When the mass begins to boil, it is necessary to adjust the acid by adding a little sugar or honey. Keep in mind that the last product under thermal treatment loses all its useful qualities and can even produce harmful substances. Therefore, experts recommend that you still use sugar for this purpose. There we add salt, spices and black ground pepper.

So, the bulls in the tomato are almost ready! We take the bowl of multivark. At its bottom lay out a little resulting tomato sauce, so that the fish is not stuck during cooking. Then add a small layer of bull-calves. On top again lay out the sauce. Repeat this sequence until all the ingredients are exhausted. Note that the last layer should consist of tomato sauce. After that, pour a glass of boiled water into the cup of the multivarka. This is done so that our fish is stewed evenly from above as well as from below. Especially in the process of cooking, water evaporates, and you get a tasty can.

Put the bowl in the multivark and turn on the "Quenching" mode for 1 hour. Then we cook our steers in tomato for five hours in the mode of languor. After that, again for 60 minutes, stew and again leave for five hours to languish. As a result, the bones of the fish soften, and the bulls themselves remain intact.

Canned food "Bulls in tomato": cooking without multivarka

If you do not have a kitchen wonder helper, then you should not get upset. After all, this dish can be easily prepared and on the stove. To do this, it is recommended to extinguish the fish either in cast-iron dishes or in a pan with a thick bottom. At the same time, canned food should be cooked on the slowest fire for four to five hours (the time depends on the size of the bulls and the thickness of their bones).

Our dish is ready!

So, after a long process of extinguishing, our bull-calves are ready in tomato! You can serve them in a variety of forms: with potatoes, bread, spaghetti, etc. Some housewives even cook with them a delicious borsch! Bon Appetit!