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Description Edit

Ingredients Edit

Directions Edit

  1. Cut the deboned meat into small pieces and fry in oil and some water together with the finely chopped onions, celery and carrots.
  2. When tender add the tomato paste diluted with some water, the flour and paprika.
  3. Pout over the wine and some water, add the bay leaf and pepper and simmer on a low fire.
  4. Sprinkle with finely chopped parsley before serving.
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