To start the year with a classic dish-the “TASS” kebab. In principle it is prepared from veal (as I do in this case) but can be cooked with pork. Doesn’t take long for its preparation, making it very practical.
300 ml tomato juice
1 onion salt
The meat is cut into small pieces and put in a saucepan. Stew over in its own juice until grey/white calour and add 3-4 tbsp oil. Pour 2-3 glasses of water and stew until soft/can take 2-3 hours depending on the meat.
Further, I can make it in two ways, depending on the time you have. Fastest/lazy/option: later added other products, such as chopped finely onion and poured the red wine/2tbsp./ If you need to add more water and make it thicker can add 2tbsp of flour diluted in cold water. The slow option: in a pan 2-3 tbsp oil FRY 3-4 tbsp flour stirring constantly add the paprika. Dilute with meat broth and tomato juice, and leave it to slowly cook with occasional stirring.
Served with a side of boiled rice.