Traditional Kasapska Yahnia (Butcher's Stew)
Традиционно ястие · Bulgarian
A hearty and rustic Bulgarian stew, traditionally made with various cuts of pork and beef, slow-cooked with vegetables like onions, peppers, and tomatoes, seasoned with paprika and other spices. It's a comforting dish perfect for cold weather.
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Съставки
- Pork shoulder500g
- Beef chuck500g
- Onions2 large
- Bell peppers (red and green)2
- Tomatoes400g
- Garlic4 cloves
- Tomato paste2 tbsp
- Sweet paprika2 tsp
- Hot paprika (optional)1 tsp
- Bay leaf1
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Cut the pork and beef into 2-3 cm cubes. Season with salt and pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the meat in batches, then set aside.
- 3
Chop the onions and bell peppers. Mince the garlic.
- 4
Add onions and peppers to the pot and sauté until softened, about 5-7 minutes.
- 5
Stir in the minced garlic and tomato paste, cook for 1 minute until fragrant.
- 6
Add the chopped tomatoes, sweet paprika, hot paprika (if using), and bay leaf. Stir well.
- 7
Return the browned meat to the pot. Add enough water to just cover the meat.
- 8
Bring to a simmer, then reduce heat to low, cover, and cook for at least 2-3 hours, or until the meat is very tender. Add more water if needed to maintain a stew consistency.
- 9
Season with salt and pepper to taste. Remove the bay leaf before serving.
