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[[Image:image.jpg|right|thumb|]] |
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==Description== |
==Description== |
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==Ingredients== |
==Ingredients== |
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| − | * 400-500 g tenderloin, short loin or rump of |
+ | * 400-500 g tenderloin, short loin or rump of [[Beef]] |
| − | * 2 onions |
+ | * 2 [[onions]] |
| − | * 2 pickled cucumbers |
+ | * 2 pickled [[cucumbers]] |
| − | * 2 tblsp tomato puree |
+ | * 2 tblsp [[tomato]] puree |
| − | * a cupful grape wine |
+ | * a cupful [[grape]] wine |
| − | * 2 or 3 tblsps butter |
+ | * 2 or 3 tblsps [[butter]] |
| − | * |
+ | * [[clove of garlic]] |
| − | * |
+ | * [[salt]] to taste |
==Directions== |
==Directions== |
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| − | #Chopped parsley wash the meat. Remove the tendons and cut into small pieces. |
+ | #Chopped [[parsley]] wash the meat. Remove the tendons and cut into small pieces. |
| − | #Add finely cut |
+ | #Add finely cut [[Onion]] and saute in [[butter]]. |
#Transfer to a shallow saucepan. |
#Transfer to a shallow saucepan. |
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| − | #Add tomato puree, peeled and sliced pickled cucumbers, clove of garlic, salt , wine and two or three tablespoonful of meat stock. |
+ | #Add [[tomato]] puree, peeled and sliced pickled [[cucumbers]], [[clove of garlic]], [[salt]] , wine and two or three tablespoonful of meat stock. |
#Cover with a lid and slimmer for 30 to 40 minutes. |
#Cover with a lid and slimmer for 30 to 40 minutes. |
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| − | #Serve sprinkled with the chopped parsley. |
+ | #Serve sprinkled with the chopped [[parsley]]. |
[[Category:Georgian Recipes]] |
[[Category:Georgian Recipes]] |
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[[Category:Georgian Meat Dishes]] |
[[Category:Georgian Meat Dishes]] |
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| + | [[category:garlic Recipes]] |
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| + | [[category:cucumber Recipes]] |
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| + | [[category:parsley Recipes]] |
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| + | [[category:butter Recipes]] |
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| + | [[category:tomato Recipes]] |
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| + | [[category:Onion Recipes]] |
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| + | [[category:grapes Recipes]] |
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| + | [[category:salt Recipes]] |
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| + | [[category:Beef Recipes]] |
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Revision as of 18:20, 16 May 2006
Description
Ingredients
- 400-500 g tenderloin, short loin or rump of Beef
- 2 onions
- 2 pickled cucumbers
- 2 tblsp tomato puree
- a cupful grape wine
- 2 or 3 tblsps butter
- clove of garlic
- salt to taste
Directions
- Chopped parsley wash the meat. Remove the tendons and cut into small pieces.
- Add finely cut Onion and saute in butter.
- Transfer to a shallow saucepan.
- Add tomato puree, peeled and sliced pickled cucumbers, clove of garlic, salt , wine and two or three tablespoonful of meat stock.
- Cover with a lid and slimmer for 30 to 40 minutes.
- Serve sprinkled with the chopped parsley.