Meat with nutmeg.
Free one and a half kilograms of meat from the films, remove the bones, cut the flesh into pieces, fry in melted butter, only browning it.
Put the fried meat in this way in a brazier and simmer over low heat, adding water as it evaporates.
Then combine two tablespoons of sour cream with a tablespoon of lightly fried flour and two glasses of broth.
Send all this to the meat, put a pinch of nutmeg, one clove, bay leaf, allspice and black pepper to taste.
Salt already in a semi-prepared state.
After adding spices, simmer for another 20 minutes under a closed lid so that the spices give off their aroma.
At the very end, sprinkle with chopped garlic, parsley, dill.
Remove the bay leaf after a while.
It should not remain in the finished dish. The dish can be bitter from it.
After he has given his fragrance, he always puts it out.
Serve meat with potatoes, porridge, washed down with tomato juice. For better assimilation of meat on the table, a vegetable salad or salt will not be superfluous.