Wine Kebap/Vinen kebap
Submitted by: Veselin Vackov (Univerzity Karlovy)
1 kg veal
4-5 onions
1 carrots
1/2 cup celery
1 spoon tomato paste
1 spoon flour
1 tsp paprika
1 cup white wine
1 bay leaf
1/2 cup sunflower oil
Units: Metric
Serves: N/A
Cooking Instructions:
Cut the deboned meat into small pieces and fry in oil and some water together with the finely chopped onions, celery and carrots. When tender add the tomato paste diluted with some water, the flour and paprika. Pour over the wine and some water, add the bay leaf and pepper and simmer on a low fire. Sprinkle with finely chopped parsley before serving.