Authentic Bulgarian Casserole Gyuvetch Recipe with Beef and Vegetables

Gyuvetch is a traditional Bulgarian casserole that combines beef and a variety of vegetables. This dish is known for its rich flavours and hearty ingredients. It is perfect for family gatherings or a comforting meal at home. The recipe involves frying, sautéing, and baking, making it a delightful culinary experience.

• 900 g beef, cut into 4-5 cm cubes
• Soy sauce
• 2 onions, cut in half, then into 5 mm slices
• 2 carrots, cut in half or quarters lengthwise, then into 5 mm slices
• 2 packs okra
• 3 eggplants, cut into 2 cm round slices
• A few tomatoes, each cut into 3 pieces
• 1 kg potatoes, peeled, quartered, and cut into 7 mm thick slices
• 12 small sweet red peppers, cut into 5 mm thick rings
• 2 hot green peppers
• Salad oil
• 1 bunch parsley, finely chopped
• Salt to taste

• Skillet
• Earthenware pot (casserole)
• Oven

Procedure

1. Fry the beef with salad oil in a skillet until lightly browned. Add enough water to cover the meat and cook until soft. Add soy sauce to taste.
2. Sprinkle eggplants with salt and leave for a while to remove any bitterness. Quarter each slice after wiping off moisture.
3. Sauté carrots, eggplants, potatoes, and okra in a skillet with salad oil. Add tomatoes with liquid. Mix in onions, adding a small amount of water, and cook until vegetables become barely tender. Add red pepper and turn off the heat.
4. Mix the meat with pan juice and vegetables and put in an earthenware pot (casserole). Top with hot green peppers, cover, and bake in a preheated oven at 200°C for about 20 minutes.
5. Sprinkle with finely-chopped parsley and serve.

Nutritional Values