BULGARIAN BEEF STEW RECIPE - (4.5/5)
Provided by á-170456
Number Of Ingredients 17
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.
RED WINE BULGARIAN BEEF STEW RECIPE
Bulgarian Beef Stew - it's an easy beef stew with red wine and pearl onions. This is one of the BEST Bulgarian dishes!
Provided by Love Keil
Categories Beef Recipe Dinner Recipe Main Coarse
Time 2h10m
Number Of Ingredients 13
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
Yield Serves 6
Number Of Ingredients 15
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.
UNCLE BILL'S BULGARIAN STEW
My Uncle Bill was the best cook ever! Well, that's what I though while growing up anyways. He used to make what HE called a "Bulgarian stew", and being he was from Bulgaria maybe it truly was. One thing it is for sure is delicious. This is perfect for a cold day and goes great with baked potatoes and his "Bulgarian Salad". Also, make sure you have some fresh Italian or French bread to sop up the juice in the bottom of the bowl...MMMMM good!
Provided by Brandee Henry
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 650.8, Fat 25.4, SaturatedFat 7.3, Cholesterol 76.1, Sodium 1898.3, Carbohydrate 69.1, Fiber 22.6, Sugar 12.9, Protein 42.7
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CHOMELK (BALKAN BEEF STEW) RECIPE - THE FEEDFEED
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- Heat oil in large Dutch oven. Add your beef with a splash of water and seal, do not brown the meat. Add ground black pepper and the sweet paprika. If you want the sauce a little thicker, at this point you can also add the flour. Gently sauté but be careful not to burn.
- Peel the cloves of 1 head of garlic, the rest, leave whole. Add the baby shallots, peeled cloves of garlic, whole heads of garlic, bay leaves, stock, vinegar, and wine to the Dutch oven.
- Transfer to oven, cover and cook slowly for 3-4 hours. Check the water level, and add a little if necessary. When the juices are thick and the meat is falling apart, it is ready!
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