- Loin with bone - 1 kilo (lamb, veal or pork)
- Tomatoes - 5-6 pieces
- Bulgarian pepper - 1 piece
- Murphy - 2 pieces
- Ginger (slice) - - To taste
- Salo - 20 Grams
- Olive oil - 3 items. spoons
- Pepper spicy - 1-2 pieces
- Wine red dry - 150 milliliters
- Green - - To taste
- Salt, pepper, sugar - - To taste
In a frying pan, melt the olive oil, throw the pieces of fat into it, we heat the fat out of them. We throw out cracklings - we only need fat in a frying pan. Accurately cut loaf (slices should be with a bone) put in the preheated fat, quickly fry from both sides to rudeness. To roast up to a crust it is not necessary - we only need, that meat "has seized" and has given a little of the juice in Adeps. Fry the meat to about this state, after which we shift from the frying pan to the plate. It's not ready yet, so do not taste it until now :) Place the meat in a frying pan with large-sliced tomatoes. When the tomatoes soften and give juice - add pepper cut into strips. Stew for 5 minutes over medium heat. Then we return the meat to the frying pan along with the meat juice that has been released in the dish. Stir in tomato sauce. Reduce heat to moderate and add wine to the frying pan. Bring to a boil, then add salt, pepper and a little sugar, as well as finely chopped greens and, if desired, a whole pod of hot pepper (or two, if you like hot). Cover the lid, reduce the fire to a minimum (we need the mixture to gurgle just a little) and stew for 30-35 minutes. Meanwhile, on the middle grater you need to grate the peeled potatoes, ginger and onion. Add a couple of tablespoons of wine to the shredded products, stir. When the specified above 30-35 minutes have passed, add this mixture to the pan, stir and simmer for another 15 minutes under the lid at the same temperature. Ready dish, if desired, sprinkle with chopped herbs. Congratulations - a fantastic tasty loin in tomatoes and wine is ready!
Servings: 3-4