| How To Cook: |
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1. Cut the meat into small pieces and fry in the fat, stirring all the time.
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2. When the meat has browned, add the onions, neatly sliced, and cover the pan for a minute or two until the onions get soft.
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3. Uncover and stir continually until the onions are dark brown.
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4. Season to taste and add a teaspoon of vinegar.
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5. Skin and chop the pepper and tomatoes and add them to the stew, stirring now and then so that it does not catch.
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6. It may be necessary to add a little boiling water from time to time, until the meat is really done.
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7. The stew is very rich and eaten with mamaliga, a thick porridge of water, salt and polenta or maize flour; and pickled cucumbers.
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