In Romanian: Bame cu carne de vaca

Ingredients Edit

Directions Edit

  1. Cut the meat in bite sizes and fry in lard.
  2. Then add water to cover and a finely chopped onion.
  3. Cover and let boil at slow temperature until the meat is almost tender.
  4. Add the okra that was previously washed after sitting for a while in water with 2 tablespoons of vinegar, salt, sugar, quartered peeled and seeded tomatoes, a tablespoon of vinegar and the minced parsley and dill.
  5. Let boil until the okra is almost boiled, then place in the oven for 10–15 minutes.
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