Cut the onion into small pieces. In a large and deep pan, heat the oil and fry the onions.
Once the onions are lightly cooked, add the meat, cut into pieces about 3x3 cm in size.
Fry gently until the meat changes color. Add salt.
Add the red wine and mix well.
Let the meat simmer in the wine until soften a little.
Add 2-3 bay leaves.
Add the savory and the parsley.
Add the red pepper.
Add the garlic powder.
Add the onion powder.
Add the tomato puree.
Stir well to dissolve all spices, especially the tomato puree. Add 1 liter of hot water.
Let the dish simmer for about 15-20 minutes, until the meat gets tender.
For thickening the sauce prepare a solution of water and flour in a small bowl. Put 2 tablespoons of flour in the bowl and add to a thin stream 1 cup of cold water, stirring vigorously to prevent lumps. Add the flour mixture gradually to the dish, while stirring. If we want to cook a low-carb meal, skip this step. Wine kebab's sauce is not that thick, but its taste is just as intense.
Let the dish simmer for another 5 minutes until the flour is cooked.
Wine kebab is served with boiled rice or mashed potatoes. In our family, we prefer it with rice, so I'll show you how we cook it. Wash the rice.
Add 3 cups of cold water and place on the stove.
Stir the rice periodically to prevent it from sticking. Do not stir too much, because the rice might turn into a porridge.
If you notice that the water is insufficient for the rice to cook, you can add more by stirring gently.
Once the rice has absorbed the water, it is ready.
Serve the wine kebab in a deep plate while it is still warm. Put one large ball of rice for garnishing. Bon appetit!