Tas Kebab (Bulgarian Braised Veal)

This fragrant dish will have you squinting with delight!

Recipe author

Servings:

Veal (fillet)

500

Onion

Tomatoes

100

Dill

Bay leaf

Dry spices

Salt

Vegetable oil

Water

0.5

Wheat flour

1.5

Red wine

Parsley

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 10 g

Fats 54 % 15 g

Carbohydrates 11 % 3 g

187 kcal

GI: 100 / 0 / 0

Although Bulgarian cuisine draws on nearly all the Balkan cooking traditions, some of its dishes lean toward the cuisines of the East. This recipe, for instance, has clear Eastern touches: the use of veal, the way it's cut, and the generous use of herbs and spices. Cut fresh veal into cubes and season with salt. Brown the meat in a skillet with hot oil, then add the onion cut into rings. Once the onion softens, add the chopped tomatoes, the bay leaf, and the chopped dill. Stir, pour in 1/2 cup of water, and simmer over low heat until the veal is tender. Then stir in the flour dissolved in the red wine. Mix well, transfer everything to a baking dish, and bake in the oven. Turn it out onto a platter and sprinkle with chopped parsley before serving. Your tas kebab is ready. It goes wonderfully with boiled potatoes — mashed, for example.

Caloric content of the products possible in the composition of the dish

Omelet ala Spanish Tortilla

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Octopus in Greek

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Boodog

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