Ingredients
• 1 kilo calf blade, boneless
• 3 1/2 glasses of water
• 1 onion
• 2 cloves
• 1 carrot cut in four
• A bay leaf
• A pinch of thyme
• Parsley
• Celery
• 1 tablespoon of salt
• A few pepper grains
• 1/2 kilo young green onions
• Butter or vegetable butter
• 200 gr. mushrooms
• 4 tablespoons flour
• 2 yolks
• 1 big lemon
• Dill

Slice the meat in small pieces. Put the water in the pressure cooker and when it starts boiling add the onion, after nailing the cloves in it, the bay leaf, the thyme, parsley, celery, salt and pepper. Close the pressure cooker and leave the meat to boil on a low fire for 15 minutes from the moment the valve starts whistling. Remove the pressure cooker from the fire. After 5 minutes, turn the valve and remove it.

Remove the meat from its stock and drain. Wash the young green onions and place them on a pan adding 2 tablespoons of butter, salt, a bit of sugar and 2 tablespoons of water. Leave them covered to fry on a low fire for about half an hour. Then, add half a cup from the meat's stock, salt, lemon juice and the mushrooms. Boil for 3 minutes and add the meat with the green onions. Keep the pan warm.

In a small casserole put one spoonfull of butter and the flour. Stir the sauce, on a low fire, until it slightly thickens. Add the yolks and lemon juice. Serve the meat, the green onions and the mushrooms on a platter. Add the sauce and sprinkle with dill. Serve with rice.

ROAST CALF WITH VARIOUS VEGETABLES
8 Servings
Cooking time: 35 minutes

Ingredients
• 1 1/2 kilo calf's bottom round
• 1 tablespoon flour
• Salt
• Pepper
• 2 spoonfulls of butter
• 1 onion
• 1 carrot
• Celery
• Parsley
• 1 Bay leaf
• 1/2 glass white wine
• 1/2 glass water
• 250 gr. carrots
• 250 gr. beans
• 250 gr. green onions
• 250 gr. small potatoes

Tie the meat parts. Mix it with the flour, add salt and pepper. Warm the butter up in the pressure cooker and leave the meat to brown. Add the onion and the carrot sliced in small pieces. Leave them to roast for a few minutes. Add the wine, water, celery, parsley and the bay leaf.

Close the pressure cooker's lid and leave to roast on a low fire for 20 minutes from the moment the valve starts whistling. Open the pressure cooker. Add the vegetables, washed and cut in small pieces (do not cut the green onions). Close the lid and leave them to roast on a low fire for 25 minutes from the moment the valve starts whistling. Sprinkle the vegetables with salt and pepper once they are cooked.

Ingredients
• 1 1/2 kilos meat (lamb or calf)
• 3/4 kilo dried onions
• 2 tablespoons parsley
• 3/4 kilo mature tomatoes or a can of tomatoes
• 1/2 glass of white wine
• 1/2 glass olive oil
• Salt
• Pepper

Cut the meat in pieces (the size of an egg), wash it and drain. Warm half the oil up in a casserole and leave the meat to sautee from all its sides.

Remove the meat and place it in a clean casserole. Using the same oil sautee the onions cut in thin slices and once they are brown, add them to the meat (without the oil). When they start frying add the wine to the meat.

Then, add the tomatoes cut in small pieces, salt, pepper, the rest of the oil and leave on the boil. If needed, add some warm water every now and then (the onions must melt until they become a thick sauce).

Remove from the fire once the sauce is ready. It can be served with rice, mash potatoes, croquettes, chips etc.

Note: If you a want a spicy Tas Kebab, you can add in the sauce, just before you remove it from the fire, one or two hot peppers.