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Pastrami
1 serving
Beef fillet is diced (30 g each) and marinated in pottery with the addition of chopped onions, salt, black pepper for 2-3 days; then the meat is strung onto a spit and fried over charcoal, periodically lubricated with melted butter. The side dish is the same as for kebab in Caucasian.
Beef fillet is diced (30 g each) and marinated in pottery with the addition of chopped onions, salt, black pepper for 2-3 days; then the meat is strung onto a spit and fried over charcoal, periodically lubricated with melted butter. The side dish is the same as for kebab in Caucasian.
potatoes - 150 g, onions - 40 g, salt to taste, vinegar - 10 g, spices to taste, beef - 30 g, melted butter - 5 g
