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Veal kebab

Cooking recipes / Second-course recipes / Meat dishes / Veal

Cut the veal into pieces, cut the tomatoes into slices, finely chop the onions. Mix everything, add black and red ground pepper, hot capsicum, fat, salt, mix, put in a saucepan with a thick bottom, pour in hot water and simmer under a lid over low heat for

2. 5 hours. Whisk the eggs with sour milk, add the flour, finely chopped parsley greens, vinegar, pour over the kebab and simmer for 8-10 minutes.

veal - 1 kg, tomatoes - 500 g, onions - 300 g, capsicum - 2 pcs., fat - 100 g, water - 100 g, eggs - 2 pcs., sour milk - 150 g, flour - 50 g, vinegar 3% - 3 g, parsley greens to taste, red pepper to taste, black pepper to taste, salt to taste