Tas Kebab

Today I want to present a classic recipe - tas kebab !

Ingredients:

0,6 kg veal
50 ml sunflower seed oil
5 onions chopped ( you can use 2 onions, I prefer it with more)
2-3 carrots chopped
1 coffee cup tomato puree;
1 coffee cup white or red wine
1 tbsp flour
½ tsp black pepper
1 tsp paprika
1-2 allspice
Parsley
Salt
2 bay leaves

Method:

Chop the meat into cubes and gently fry in the oil. Remove the meat from the pan and add the onions and carrots to the pan the meat was cooked in and cook long enough for them to soften. When the onions are ready, stir in the tomato puree. When it has reduced by half, stir in the meat and season with paprika, black pepper, allspice, salt and bay leaves. Add ½ coffee cup of hot water. Leave the covered dish simmer over low heat till the meat gets tender. When it is almost ready, add ½ coffee cup of white or red wine. Leave it covered . 5-10 min. before it is cooked, stir in flour diluted in warm water and leave it simmer until it thickens. When ready, garnish with chopped parsley and serve with boiled rice or potato mash.

Curious facts:

Veal has been popular in European cuisines since time immemorial. It is often found in the form of cutlets as the Italian cotoletta or the famous Austrian dish Wiener schnitzel. As veal contains less fats than most of the other types of meat, when cooking it attention should be paid not to make it too hard or dry.