Beef pulp 600 grams
green onion 300 grams
tkemali 1 cup
vegetable oil 60 grams
white wine 1/2 cup
coriander to taste
tarragon to taste
salt to taste
ground pepper to taste


Cooking method:

The meat cut into small pieces, fry under the lid closed. When the meat sochok starts to evaporate, add the chopped onion, wine, salt and simmer for 10-15 minutes, adding from time to time a little water. At the end of cooking add the chopped herbs. When the foliage is soft, add the peppers, whole prunes and bring to a readiness for 3-4 minutes.

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