Classic Teleшко по ловджийски (Hunter's Style Veal Stew)
Традиционно ястие · Bulgarian
A rich and hearty Bulgarian stew featuring tender veal, smoky bacon, mushrooms, and a flavorful tomato-based sauce, traditionally slow-cooked to perfection.
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Съставки
- Veal shoulder800g
- Smoked bacon150g
- Onions2 medium
- Garlic cloves4
- Mushrooms (e.g., white or cremini)250g
- Carrots2 medium
- Tomato paste2 tbsp
- Dry red wine200ml
- Beef broth500ml
- Bay leaf1
- Thyme1 tsp dried or 2 sprigs fresh
- All-purpose flour2 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Fresh parsley for garnisha few sprigs
Стъпки
- 1
Cut veal into 3-4 cm cubes. Season with salt and pepper.
- 2
Dice bacon and render in a large pot or Dutch oven over medium heat until crisp. Remove bacon and set aside, leaving the rendered fat.
- 3
Sear veal cubes in batches in the bacon fat until browned on all sides. Remove veal and set aside.
- 4
Chop onions and mince garlic. Slice mushrooms and carrots. Add onions to the pot and sauté until softened, about 5-7 minutes.
- 5
Add garlic and mushrooms, cook for another 5 minutes until mushrooms release their liquid.
- 6
Stir in tomato paste and cook for 1 minute.
- 7
Sprinkle flour over the vegetables and stir well, cooking for 1 minute.
- 8
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- 9
Return veal and bacon to the pot. Add beef broth, bay leaf, and thyme. Bring to a simmer.
- 10
Cover the pot, reduce heat to low, and simmer gently for 2.5 to 3 hours, or until veal is very tender. Stir occasionally.
- 11
Add carrots during the last hour of cooking.
- 12
Adjust seasoning with salt and pepper to taste. Remove bay leaf before serving.
- 13
Serve hot, garnished with fresh parsley.
