Country lunch takes the origin from the Germans who lived in Vojvodina (Serbia) area in Austro-Hungarian times (orginal name: Rinflaish).
Domestic residents, mostly Serbian village people, accepted Country lunch recipe, and even modified it a bit. So, they prepared chicken meat cooked in a chicken soup, or cooked pork meat, instead of a beef meat. The other components have been the same.
Tomato sauce preparing for country lunch:
Pour 2 tbsp of cooking oil into a saucepan. Add 3 tbsp of flour and fry shortly, while it gets creamy density and stir constantly preventing to overdone. Add 350 ml of tomato juice, add 100-150 ml of water, add 2 tsp of salt or to taste and add 1/2 tea spoon of sugar.
Cook on a medium temperature about 20 minutes, while it gets appropriate density like any sauce. Serve hot with the cooked potaoes and cooked beef meat.
Cook potatoes for country lunch:
Wash and peel off potatoes, cut them to pieces (cubes). Pour water to cover all potatoes and add 1 tsp of salt.
Cook potatoes about 30 minutes until it get cooked (The fork goes through potatoes easily).
Take off the pan with the cooked potatoes from the stove plate, pour out the whole content of water,let the potatoes to cool down a little, and prepare for serving with sauce and cooked beef meat.
Tips for country lunch:
450 g of beef meat cut to medium cube pieces should be cooked in a beef meat soup (you have a beef soup at the same time, served as an appetizer before country lunch, as the main meal). Beef meat take out from the beef soup and serve with cooked potatoes and tomato sauce together.
This lunch is delicious, healthy and easy to cook.
Ingredients for country lunch:
1 kg of potatoes (whole peeled pieces or cut to smaller pieces according to taste) like for mashed potatoes without final treatment.
450 g of beef meat cut to medium cube pieces
3 tbsp of cooking oil
1 tea spoon of sugar
1 cup tomato juice
120 ml of water
salt to tast
3 tbsp of flour