1 kg zebra meat, using topside
1 tablespoon flour
Good pinch of mixed herbs
1 lb. tomatoes, peeled
Salt and pepper
Pinch of celery salt
3 tablespoons oil
1 large onion
Pinch of paprika
1 cup stock or Knorr-Swiss onion soup
½ cup cream
Cut meat into stewing pieces, dip in seasoned flour and brown in oil. Add tomatoes, quartered and seeds removed, then the stock or soup and seasoning. Simmer until tender, depending on age of zebra. Just before serving add cream and a little red wine, if available
N.S=Dankie vir almal, ek het n potjie van hom gemaak en almal het hulle vingers afgelek.
Yvonne Gouws
