One of the classics of the Bulgarian cuisine – SLAVIANSKI GYUVECH.
Come and have a bite! Enjoy! 🙂
INGREDIENTS:
DIRECTIONS:
Cut the meat into medium-sized cubes, 5-6 cm in size. Season with salt and pepper.
In a frying pan heat the oil and place the meat.
Fry it well on all sides until golden.
Add the onion, cut not too finely. You can optionally add very little water to stew. Stir well.
Cover the pan with a lid and let it simmer until the water evaporates. It takes about 15 minutes.
Then add the pepper, cut into 2 cm pieces.
Add the canned tomatoes.
Add the roasted peppers, cut into 2-3 cm pieces.
Wash the rice well and add it.
Mix well. Season with salt and freshly ground black pepper.
Add the sugar, too. Stir.
Pour the mixture into a clay pot. Add about 700-800 ml. hot water. Mix all the ingredients well.
Put the pan without the lid in a cold oven.
Bake the dish for about 40-45 minutes at a temperature of about 160 degrees.
Serve the Slavic stew warm and sprinkle with finely chopped fresh parsley. Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Cut the meat into medium-sized cubes, 5-6 cm in size. Season with salt and pepper.
In a frying pan heat the oil and place the meat.
Fry it well on all sides until golden.
Add the onion, cut not too finely. You can optionally add very little water to stew. Stir well.
Cover the pan with a lid and let it simmer until the water evaporates. It takes about 15 minutes.
Then add the pepper, cut into 2 cm pieces.
Add the canned tomatoes.
Add the roasted peppers, cut into 2-3 cm pieces.
Wash the rice well and add it.
Mix well. Season with salt and freshly ground black pepper.
Add the sugar, too. Stir.
Pour the mixture into a clay pot. Add about 700-800 ml. hot water. Mix all the ingredients well.
Put the pan without the lid in a cold oven.
Bake the dish for about 40-45 minutes at a temperature of about 160 degrees.
Serve the Slavic stew warm and sprinkle with finely chopped fresh parsley. Enjoy! 🙂
