Traditional Bulgarian Yahniya with Veal (Ярешка яхния)
Традиционно ястие · Bulgarian
A hearty and flavorful Bulgarian stew featuring tender veal, aromatic vegetables, and a rich tomato-based sauce, slow-cooked to perfection.
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Съставки
- Veal shoulder800g
- Onions2 large
- Carrots2 medium
- Potatoes2 medium
- Bell pepper (red or green)1 large
- Tomatoes (canned, crushed)400g
- Tomato paste2 tbsp
- Vegetable oil3 tbsp
- Paprika (sweet)1 tbsp
- Bay leaf1
- Saltto taste
- Black pepperto taste
- Wateras needed
- Fresh parsleyfor garnish
Стъпки
- 1
Cut the veal into 2-3 cm cubes. Season with salt and pepper.
- 2
Peel and chop the onions. Peel and dice the carrots and potatoes. Seed and chop the bell pepper.
- 3
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the veal cubes on all sides. Remove and set aside.
- 4
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 5
Add the diced carrots and bell pepper, cook for another 5 minutes.
- 6
Stir in the tomato paste and paprika, cook for 1 minute until fragrant.
- 7
Return the veal to the pot. Add the crushed tomatoes, bay leaf, and enough water to cover the ingredients.
- 8
Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the veal is very tender. Add more water if needed to maintain a stew consistency.
- 9
Add the diced potatoes during the last 30-40 minutes of cooking.
- 10
Season with salt and pepper to taste. Remove the bay leaf before serving.
- 11
Serve hot, garnished with fresh parsley.
