Ingredients
1 kg beef, pork, beef or lamb
1/2 cup (100 ml) fat
2-3 heads (150 g) onion
1 tbsp (20 g) tomato paste
1 cup (200 ml) wine
1 cup (200 ml) of water
2-3 bay leaf
2-3 Allspice
4-5 peppercorns
sprig savory
750 g onions
2 heads of garlic
1 bunch parsley
salt
Method
The meat is washed, cut pieces for kebabs and fried in fat with chopped onions. After softening the onions add tomato paste, flour, red pepper and salt to taste. Then the meat, pour the wine and water and boil together with added to the sauce spices - bay leaf, allspice, pepper and savory. The clean onions and peeled cloves of garlic are added when the meat is almost tender. Dovaryava dish on low heat and sprinkle with chopped parsley. Serve warm.
Containers:
Difficulty
Average
Tested
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