RAGOUT - Papaz Yahnisi
4 Servings
1 tablespoon of vinegar
2 garlics
20 pearl onions
3 tablespoon margarine
500 g veal, without fat
Salt, paper, red pepper, allspice, cinnamon
This is a dish specially for cold winter evenings.
Brown chunks of meat in margarine until they absorb juice. Add garlic, pearl onions on which you leave one layer of red skin. Brown them as well for 5 minutes. Add pepper, red pepper, allspice, cinnamon, salt and four glasses of water. Cook on medium heat. In about three hours you can serve your ragout.