Ingredients Edit

Directions Edit

  1. Wash the meat.
  2. Remove the tendons and cut into small pieces.
  3. Add finely cut onion and saute in butter.
  4. Transfer to a shallow saucepan.
  5. Add tomato purée, peeled and sliced pickled cucumbers, clove of garlic, salt, wine and two or three tablespoonful of meat stock.
  6. Cover with a lid and slimmer for 30 to 40 minutes.
  7. Serve sprinkled with the chopped parsley.
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