Hello everyone, and welcome to our lunch table! Today we are having a pork stew. I’ve been improvising a lot with this meal, until I finally found my favorite way of cooking it. It’s a traditional Balkan recipe, we call it “Gyuvetch”. I always enjoyed, when I was a little kid, to eat this kind of meal for lunch. It used to give me lots of power, enough for the rest of the day, before dinner time of course. I just love eating.
Let me show you how it looks like, and then we can move on.
It’s time for the recipe.
- 1 kg pork meat
- 500 gr potatoes
- 300 gr carrots
- 500 gr mushrooms
- 400 gr frozen peas
- 100 gr chopped onion
- 100 gr tomato puree
- red sweet paprika powder, black pepper, salt, bay leaf
- Cube the meat, and bring it to the boil with some bay leaf. Cover it, and let it boil for around 25-30 minutes, so the meat will become tender.
- Roughly chop the potatoes and carrots and fry them in a pan with some butter and add the onions as well. Season well, and after 5 minutes, transfer them into a baking casserole.
- Add the mushrooms and the peas directly into the casserole.
- In a bowl, mix the tomato puree with some of the stock, that was created in the pan, where the meat is cooking. Add it to the vegetables and transfer the cooked meat inside.
- Season again with salt, pepper, sweet paprika powder and add a few bay leaves.
- Cover it with aluminium foil, and transfer into the oven, set to 230 C.
- Remove the foil after 1 hour and 30 minutes.
- Mix in some flour, dissolved in water, and return the stew into the oven.
- Bake for another 15 minutes and serve hot with a nice loaf of bread.