Instructions

Cut the meat into 2 cm pieces, rinse it with cold water, and drain. Place the meat in a deep frying pan, add enough water to cover the meat, and cook over low heat until the meat becomes tender and the water evaporates.

Next, add the olive oil and sauté it with the finely chopped onion and green pepper. Stir until the meat forms a crust. Then, deglaze with the white wine and sprinkle with salt and oregano.

Source: Taste of Kilkis – Gastronomic Guide