shashly (meat stick (patychky)

shashly (meat stick (patychky)
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shashly (meat stick (patychky) ingredients

  • 2 lb veal shoulder
  • 1 1⁄2 lb pork butt

Cooking shashly (meat stick (patychky)

1. Cut meat into cubes 1 x 1 1/2 inches.
2. Arrange on skewers alternating veal and pork.
3. Sprinkle meat with salt and pepper and paprika and garlic powder.
4. Arrange in roaster add mashed garlic clove.
5. Refrigerate 2 hours or overnight.
6. Dip each skewer with meat into egg and roll into bread crumbs.
7. Browni in oil. Drain on paper towel.
8. Place into roaster or casserole greased.
9. Bakei in preheated oven 350 degrees F. for 1 hour or until meat is tender.


I use 1 cup water ; 1/2 cup wine vinegar; 1/2 cup medium dry sherry ; 1/2 teaspoon salt ; 1/2 teaspoon pepper; 6 to 8 garlic cloves finely chopped ;I also skewer the meat 1st in the morning I stand up the skewrs for about 2 hrs on paper towels so excess marinate drains off of them ; then I dip them in flour u can put flour in a bag and roll or shake them in flour then in egg then in bread crumbs and cook them in a pan of 3/4" peanut oil turning them as they turn a golden brown then ;let them sit on paper towels to drain off excess oil then stand them up right in a roasting pan and in btm of pan I put in a couple onces of wine wine just to keep them mosit while baking ; cover roaster

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