Bulgarian Beef Stew Recipe 455 Food

GYUVECHE

Steps:

• Brown ground beef and season with salt and pepper.
• While browning beef, arrange half of sliced potatoes at the bottom of the pot.
• Sprinkle half of chopped carrots, celery, red bell pepper, tomato and onion over the potatoes. Season with salt, pepper, paprika and chubritsa.
• Spread browned ground beef over the vegetables in the pot and season with salt, pepper and paprika
• Add another layer of potatoes, carrots, celery, red bell pepper, tomato and onion. Season with salt, pepper, paprika and chubritsa.
• Add one cup of water and 1 ½ tbsp of olive oil
• Cover with lid and bake at 450 F for about 30 min.
• Carefully take the pot out of the oven and crack four eggs on top of the vegetables.
• Bake for another 10 min until the eggs are set.
• Season to taste and serve with chopped parsley.

RED WINE BULGARIAN BEEF STEW RECIPE

Steps:

• Using a dutch oven or a soup pot, heat 3 tablespoons of oil on medium/high heat and add 2lb cubed beef. Cook for 8 minutes, stirring few times.
• Add 1 chopped onion and 3 finely chopped garlic cloves, cook for 3 minutes, stirring few times.
• In the same pot add 1 teaspoon paprika, 2 teaspoons of Montreal steak spice, 4 chopped tomatoes, 1 cup red wine, 1 cup beef broth, 1 bay leave and 5 thyme sprigs. Bring it to a boil, cover and simmer for 1 hour.
• Drop 2 cups of pearl onions, cover and continue cooking on low heat for 45 minutes.
• Serve with mashed potatoes and a salad. Enjoy!

BULGARIAN BEEF STEW RECIPE - (4.5/5)

Steps:

• Heat oil in heavy large pot over medium heat. Add onions, garlic and bay leaves. Sauté until onions are golden, about 15 minutes. Sprinkle meat with salt and pepper. Add to pot. Add paprika, lemon peel, savory and cayenne pepper; stir until meat is coated. Add stock and wine. Bring to boil. Reduce heat, cover and simmer until meat is very tender, stirring occasionally, about 1 hour 30 minutes. Using slotted spoon, transfer meat to bowl. Mix butter and flour in small bowl until smooth paste forms. Add to cooking liquid in pot, whisking constantly. Simmer until cooking liquid thickens to sauce consistency, stirring frequently, about 8 minutes. Season sauce with salt and pepper. Return meat to sauce. (Can be made 1 day ahead. Cover; chill.) Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl. Bring stew to simmer. Spoon over noodles. Sprinkle with parsley and serve. This recipe yields 6 servings.

STOOFVLEES (FLEMISH BEEF STEW)

Steps:

• Peel and roughly dice the onions.
• Melt a knob of butter and about 1 tbsp of oil in a large (preferably cast-iron) casserole over medium heat. Sauté the onions until soft and just starting to brown. Remove from the casserole and put into a large container.
• Add 1 to 2 more tbsp of oil to the casserole. Season the beef and add the meat to the casserole. Brown the beef cubes over medium heat in batches. (About 7 to 8 pieces of meat per batch should do the trick.) Once browned, add each batch to the onions.
• Add the Loonse stroop/syrup and beer to the casserole and turn up the heat. Bring to a boil and scrape the brown bits from the bottom of the casserole.
• Once the stewing liquid comes to a boil, add the onion and beef cubes back to the casserole, along with the cloves and bouquet garni. Give the stew-to-be a good stir and bring to a simmer.
• Next, spread 1 tbsp of mustard on each slice of bread and place both slices (mustard side down) on top of the stew. (They'll disintegrate completely, adding flavour to the stew and thickening the sauce.)
• Let the stew simmer (uncovered!) for 1.5 hours, stirring every 30 minutes. Then pop a lid on and simmer for another 15 minutes. This adds a touch more moisture back to the casserole, which the dish will need. Remove from the heat.
• Remove the bouquet garni (and cloves, if you can find them). Add the tablespoon of vinegar, and give your stoofvlees a good stir.
• Now comes the most difficult part. Leave it alone for at least 12 hours (with the lid on). The flavours will build up even more. It can be eaten straight away as well, but it will always taste better the day after.

UNCLE BILL'S BULGARIAN STEW

Steps:

• Add olive oil, pork, peppers and onions in a large pot and stir fry until pork is done, stirring frequently.
• Add tomato sauce and 2 cans of water (approximately 3-4 cups).
• Add all spices, lemon juice, and bouillon cube and stir.
• Bring to a boil.
• Add green beans and northern beans and stir.
• Lower heat to low, cover with lid and simmer for 2 hours stirring often in between.