BEEF STEW WITH MUSHROOMS AND SWEET PEPPERS
800 g pork
250-300 g mushrooms
2 small or one large bell pepper
1 large onion
1 tbsp tomato paste (I took the ketchup)
a little fresh dill
salt and pepper to taste
Meat cut into small pieces and fry in vegetable oil until Golden brown.
Add to the meat sliced thin half-rings onions, stir and fry for another 3 minutes.
Add julienne peppers, half mushrooms (if the mushrooms are large, cut into quarters if very small — we throw in whole), grated on a coarse grater carrots and tomato paste, fry for another 5 minutes. Then pour 300 ml of water and simmer on low heat about 30 minutes. In the process a couple of times to mix and, if necessary, add water.
Served with mashed potatoes and vegetables, sprinkled with chopped dill.