Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1kg veal,
- 4-5 onions,
- 1 carrots,
- 1/2 a celery,
- 1 spoonful tomato paste,
- 1 spoonful flour,
- 1 tsp paprika,
- 1 cupful white wine,
- 1 bay leaf,
- pepper,
- parsley,
- half a cupful sunflower oil,
- salt
Directions
Cut the deboned meat into small pieces and fry in oil and some water together with the finely chopped onions, celery and carrots.
When tender add the tomato paste diluted with some water, the flour and paprika.
Pout over the wine and some water, add the bay leaf and pepper and simmer on a low fire.
Sprinkle with finely chopped parsley before serving.
Category:Bulgarian Recipes
Category:Bulgarian Meat Dishes