Hadji cevap with veal

Preparation steps

• Cut the veal into cubes, champignons into slices, chop the onion, cut the red pepper into thin strips, dice the tomato and chop the carrot.
• Basis: Pour half a beef soup cube with 200 ml of hot water, mix.
• Fry the onion in a little oil, add a little salt, pepper, add the meat and fry it with the onion, when the meat is fried add the chopped carrots, tomatoes and peppers, mix and fry all together a little more. Cover the sieve and stir occasionally, reduce the temperature a little.
• Add chopped champignons and finely chopped parsley, mix and fry a little more.
• Drizzle with the beef stock, mix, let it simmer a little more on a low heat, be careful not to evaporate all the liquid, if it is not salty enough, stir a little.
• Prepare 4 bowls (to distribute evenly), put baking paper cut into squares in each, arrange the contents of the sieve in all 4 baking papers.
• Tighten the paper by hand, twist it a little and tie it with string. So tie all 4 baking papers.
• Put pek papri in a baking tray and put hadji cevape on it, twist a little pek paper as in the picture and pour 1 salt of water into the tray, and put it to bake in a preheated oven at 200 degrees for about 30 minutes.
• Take out the Hadji cevap on a plate, unroll it.
• Serve with rice and cabbage salad.