What's The Big Idea?
Many Balkan recipes use a combination of different meats, and this traditional stew from Bosnia-Herzegovina is no exception. I can't think of any reason why you couldn't just use
beef or pork (or even lamb or mutton) if you wanted to, but why not try the mix and see what you think?
For a hearty warming meal, serve with mountains of buttered mashed potato, jacket potatoes or crusty buttered bread.
Here's the list of what you need:
What To Do
- 1kg cubed meat - mixed roughly 50:50 beef and pork
- Plenty of salt and pepper
- 1 tablespoon paprika
- 1 cabbage, cut into wedges
- 3 carrots, peeled and cut into thick slices
- 4 large tomatoes, roughly chopped
- 4 large potatoes, peeled and cut into 2 inch pieces
- 2 onions, roughly chopped
- 2 garlic cloves, minced
- 2 green peppers, roughly chopped
- 150ml white wine
- Place a layer meat in the bottom of a large flame-proof casserole or soup pan. Season with salt, pepper and paprika
- Add a layer of vegetables, and then repeat, until all the meat and vegetables are used up
- Add the white wine and roughly the same amount of water
- Cook over a low-medium heat until the meat and vegetables are cooked - this could take 2 - 2½ hours
- Try not to stir unless absolutly necessary. Add more water if needed
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