600 g beef shoulder
200 g pitted green olives
200–250 g canned tomatoes
2 garlic cloves
1 p.m. red wine
2-3 sprigs of parsley
1 pinch of nutmeg
4 tbsp flour
1 tsp. marjoram
1 tsp. s alt
1/2 tsp. paprika
1/2 tsp. cumin
little orange peel
The meat is cut into cubes, like for a kebab.
Put the flour, nutmeg, cumin, marjoram, red pepper in a plastic bag and mix well. Then the cubes of meat are placed in the envelope and crumbled and breaded in the aromatic mixture. After that, they are fried in very hot fat on all sides until they turn red.
Cut the onion and carrots and add them to the meat in the pan to fry for 1. 2 minutes, then pour the wine and s alt. Water is poured and the dish is left to cook under a lid for about 15 minutes.
Add the tomatoes together with the finely chopped garlic and boil everything for another 15 minutes. /the total cooking time is 30 min./
The white part is removed from the orange peel. The orange part is washed and placed in the dish.
Add the olives and cook the dish for another 10-15 minutes.
Peel the potatoes and cut them into large cubes. Put them in 2 liters of boiling water and boil for 10-15 minutes.
It is served by placing potatoes sprinkled with finely chopped parsley on a plate and pouring the stew over them