Pepper Meat From Saint Petersburg

Cut meat into finger-thick strips about 5cm long. Wash. Mix onion, crushed garlic clove and paradeis pulp stewed in fat and bring to boil. Add meat strips, season with salt and season with pepper. Cover and cook until tender, sometimes adding a little water. When the meat is almost cooked, add sausages cut into slices and cook the dish with the lid closed.

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