Bulgarian Wine Kebab Recipes

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BULGARIAN WINE KEBAB



Bulgarian Wine Kebab image

This is an old Bulgarian Recipe for a very tender meat slowly cooked in wine sauce. It takes no time to fix and it taste like you cooked it a whole day. You could use either white or red wine and see what suits your taste. I also prefer to use more than 1 onion, but you can use as little as half. You are going to need one pot with a lid.

Provided by Nadia Melkowits

Categories     Pork

Time 40m

Yield 5 Tbsp, 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 bay leaf
pepper, salt
1 tablespoon cayenne pepper (or paprika)
1 tablespoon tomato sauce
8 ounces wine
2 tablespoons flour
8 ounces water
1 large onion
1 kg pork tenderloin, cubed into 1 1/2 inch
some chopped parsley

Steps:

  • On medium heat up the oil in a pot and browned the pork.
  • To that add the onions and the salt and reduce the heat to low and cook for about 10 minute add the cayenne pepper and stir to coat.
  • Add the tomato paste mixed with the water. Add the black pepper and the bay leave.Cover and continue cooking for additional 15 minute.
  • Last add the flour mixed with the wine,cover and continue to cook for another 10 minute.
  • When done,sprinkle with parsley and serve with mashed potatoes.
  • P.S. Don't forget to pull out the Bay Leaf before serving. :).

Nutrition Facts : Calories 452.9, Fat 17.2, SaturatedFat 5.2, Cholesterol 165, Sodium 147.8, Carbohydrate 9.3, Fiber 1.1, Sugar 2.4, Protein 52.4

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