Ingredients
600 g veal
2 fleshy red peppers
5-6 medium tomatoes
sunflower oil
Italian spices of your choice
pepper, salt
Hot spices (optional)
Method
The pulp is washed, dried and cut into elongated pieces. Quickly fry over high heat in fat. Peppers cut into sticks, tomatoes - into crescents. Vegetables are put in the meat, add spices and stew under the lid on slow fire for about 15 minutes.
Containers:
Difficulty
Average
Tested
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