Gyuvech
Bulgarian Recipe – GyuvechGyuvech - is traditional bulgarian meal.
This Bulgarian recipe - Gyuvech is intended to serve six persons
Ingredients for preparing a Gyuvech:
· 600 gr meat (lamb, veal or pork)
· 100 ml sunflower oil
· 1 onion
· 200 gr tomatoes
· salt
· pepper
· 200-300 ml warm soup from cube
· 300 gr fresh mushrooms
· 150 gr paprikas
· 100 gr olives
· 100 gr rice
· 100 ml wine
· 1 bunch of parsley
Gyuvech Cooking Directions:
Wash meat, wipe and cut meat into big pieces. Fry it quickly in heated oil, add finely chopped onion, cook gently until slightly soft, add half of the tomatoes peeled and cut into small pieces, add salt and pepper, pour in soup from cube (or bone stock), then simmer. When half tender turn into a fireproof or earthenware dish, add mushrooms trimmed, washed, and cut into thin slices and paprikas cut into strips. When mushrooms and paprikas are tender, add olives and rice picked over and half-cooked. Add more salt and pepper if necessary, pour in wine and some warm water as needed. Bake in the oven preheated to 175-200 degrees centigrade. After 10-15 minutes add the rest of the tomatoes cut into rounds and bake until brown. When done, sprinkle "gyuvech" with chopped parsley and pepper.
Wash meat, wipe and cut meat into big pieces. Fry it quickly in heated oil, add finely chopped onion, cook gently until slightly soft, add half of the tomatoes peeled and cut into small pieces, add salt and pepper, pour in soup from cube (or bone stock), then simmer. When half tender turn into a fireproof or earthenware dish, add mushrooms trimmed, washed, and cut into thin slices and paprikas cut into strips. When mushrooms and paprikas are tender, add olives and rice picked over and half-cooked. Add more salt and pepper if necessary, pour in wine and some warm water as needed. Bake in the oven preheated to 175-200 degrees centigrade. After 10-15 minutes add the rest of the tomatoes cut into rounds and bake until brown. When done, sprinkle "gyuvech" with chopped parsley and pepper.
