Bulgarian Wine Kebab

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.

• Ready In: 40 mins
• Serves: 4-6
• Yields: 5 Tbsp

Ingredients

• 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

Directions

1. On medium heat up the oil in a pot and browned the pork.
2. 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.
3. Add the tomato paste mixed with the water. Add the black pepper and the bay leave.Cover and continue cooking for additional 15 minute.
4. Last add the flour mixed with the wine,cover and continue to cook for another 10 minute.
5. When done,sprinkle with parsley and serve with mashed potatoes.
6. P.S. Don't forget to pull out the Bay Leaf before serving. :).