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Veal kebab




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