The bulgarian stew
Instructions
Cut the meat into cubes of 3 cm.
Peel all the vegetables, then cut the beans into chunks, sliced Zucchini and tomatoes, cut the peppers into rings.
Fry the meat in a pan with oil over high heat, stirring constantly.
When will United Golden onions and garlic and let Sauté everything for a few minutes, then pour in the wine and cook for 20 minutes on moderate heat.
Transfer the meat in a saucepan capable and cover it with the vegetables arranged in layers, starting with the beans and continuing with the courgettes and peppers.
Mix in a bowl with a pinch of salt, a pepper, ground cumin, paprika and basil and sprinkle half of mixture over the vegetables, then add the rice.
Cover with the tomato slices, wet with the veal broth and add the rest of the mixture.
Close the pot and simmer stew in the oven (220° c) for about an hour and a half.
---ADVICE.
It is a particularly delicate version of a traditional Bulgarian cuisine stew prepared with lamb, which we replaced with that of suede.
Usually served with the ever-present yoghurt.
Ingredients and dosing for 4 persons
- 800 g of suede boneless thigh
- 200 g of onions
- 150 g of green beans
- 150 g of zucchini
- 2 red peppers
- 2 green peppers
- 200 g of tomatoes
- 4 tablespoons of olive oil
- 1 clove of garlic
- 12 cl of white wine
- Salt
- White pepper
- 1/2 teaspoon of cumin
- 1 teaspoon of paprika
- 1 tablespoon of chopped basil
- 100 G = = Long Grain Rice
- 35 cl of veal broth