Bulgarian Red Pepper Stew Food

BULGARIAN RED PEPPER STEW

Bulgarian Red Pepper Stew image

314

Time 6h

Yield 4

Number Of Ingredients 36

Ingredients

lentils
navy beans, dried
onions
sweet red bell peppers
basil
marjoram
thyme
cayenne pepper
paprika
salt
black pepper
vegetable stock
prune juice
red wine
sherry
tomato paste
yogurt, non-fat
parsley leaves
lentils
navy beans, dried
onions
sweet red bell peppers
basil
marjoram
thyme
cayenne pepper
paprika
salt
black pepper
vegetable stock
prune juice
red wine
sherry
tomato paste
yogurt, non-fat
parsley leaves

Steps:

Cover lentils and navy beans with plenty of water and soak 4 hours or overnight. Drain. In a large nonstick saucepan, sauté onions in sherry or red wine or stock until soft (5 minutes) Stir in bell pepper and sauté 5 minutes more. Add basil, marjoram, thyme, cayenne, paprika and cayenne, sauté another few minutes. Pour in remaining stock, wine or sherry. Add drained lentils and beans. Bring to a boil, then lower heat and simmer gently about 1½ hours or until beans are soft. Mix in tomato paste, prune juice, salt and pepper to taste. Cook for several minutes more. If the stew seems too thick, add more stock or water. Serve garnished with yogurt and chopped parsley.

Nutrition Facts :

BULGARIAN BEEF STEW

Bulgarian Beef Stew image

Yield Serves 6

Number Of Ingredients 15

Ingredients

1/3 cup vegetable oil
4 cups chopped onions
10 garlic cloves, minced
8 bay leaves
3 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes
3 tablespoons sweet Hungarian paprika
1 tablespoon grated lemon peel
1 teaspoon dried summer savory
1/2 teaspoon cayenne pepper
3 cups beef stock or canned broth
1/3 cup dry red wine
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
12 ounces egg noodles
1/4 cup chopped parsley

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.

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