Wine kebab

Винен кебаб2 681x1024 Wine kebab

Wine kebab


600 g of meat (pork, beef, chicken)
2 onions
¼ tea mug of oil
1 tablespoon of flour
1 teaspoon sweet paprika
1 tablespoon of tomato paste or 1 tomato
150 ml of red wine
1-2 bay leaves
Black pepper, salt and parsley


Chop the meat into bite-sized pieces, mince the onion. Heat the oil in a saucepan and simmer the meat and onion. When the meat turns white and the onion becomes transparent, add the sweet paprika, stir vigorously and without delay add the tomato paste (diluted in a little water) and the flour.

Cover everything with boiling water, stir well to dilute the flour and avoid lumps. Then pour in the red wine and season with salt, black pepper and bay leaf and let simmer over low heat. When the dish is ready (chicken meat takes about 30 minutes, pork and beef – 40-50 minutes), sprinkle with finely chopped parsley.

Serve with a scoop of boiled rice or on a canape of mashed potatoes.

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