- Vegetable oil - 30 milliliters
- Veal - 600 Grams
- Celery - 4 pieces
- Onions - 2 Pieces
- Pepper and salt - - To taste
- Garlic - 2 Teeth
- Quince - 2 pieces
- Sweet pepper - 2 pieces
1. We prepare veal: we clean it from the film, wash it and cut it into small pieces. Again, the pieces of meat washed, dried, and in a dry frying pan lightly fry (the meat will get a ruddy peel, and excess moisture evaporates). We clean and finely chop the onion. 2. Cut into four pieces gogoshara or sweet pepper, (they must necessarily be red). Partitions and seeds are removed, and cut into thin short straws. 3. Cut the quince into four pieces, remove the septa and seeds, cut them arbitrarily into slices. In our salad quarters are cut across, thin slices. 4. Rinse and grind the greenery of the celery, add the garlic passed through the garlic crock, or you can simply chop it. 5. Let's save the onion, add roasted meat, add water or white wine and forty minutes with the lid closed, stew on a small fire. For juiciness of meat, water can be added, if necessary. After adding pepper and quince, stew for another ten minutes. Pepper, salt, garlic and greens are added at the very end. We give the meat a little insisting.
Servings: 4