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We wash the cutlet, dab it with a kitchen napkin and cut it into suitable pieces.
We clean the onion, we chop it, we clean the carrot, we cut it in half lengthwise then the slices.
We clean the kapia and the yellow pepper from the seeds and make it into cubes.
We put the potatoes under running water and grate them with a knife.
Heat the oil in a saucepan, brown the chop on both sides.
Put 2 cups of water and let it boil for 15-20 minutes, then release the vegetables, apart from the potatoes.
Taste with salt and pepper, cover with a lid and let it boil until the meat is more than half full.
At this point we release the whole new potatoes, if they are bigger, cut them in half, and when they are also penetrated, we pour the homemade tomato juice. If necessary, add more water, but warm.
Sprinkle with wine, leave for another 4-5 minutes, during which time we turn it in, and at the end we put the finely chopped green dill and pull the stew off the heat.
Let cool slightly and serve.
It goes perfectly with some pickles.