- 0.5 cups dry red wine
- 1.5 kg of potatoes
- 800 g veal on the bone
- sugar – 1 tsp
- 1 tsp paprika
- 2 tbsp. l olive oil
- 2 red hot peppers
- 0.5 cup soy sauce
- 1 tsp cumin
- 4-6 pcs. carnation buds
STEP-BY-STEP COOKING RECIPE
Wash, dry and cut the veal in portions.
In a stewpan, warm, without bringing to a boil, soy sauce with wine. Add sugar
hot pepper, cumin, cloves.
Put the meat in a bowl, pour hot marinade and refrigerate
Wash the potatoes thoroughly, cut lengthwise into two parts. Put in a bowl
pour olive oil, add paprika, salt. Shuffle and put
in the refrigerator for 2 hours
Grill meat and potatoes until cooked. Fry the lemon wedges.
Squeeze lemon juice on the meat.
2 h 30 min
Servings Per Container
# 9 (17), 2007
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Table of weights and measures