This is a classic bulgarian dish, you will find on most restaurant menus. It’s a one pot wonder and very easy to prepare. It’s got strong flavours and is very moorish. I served mine with mashed potatoes. It also goes really well with plain rice, oh and lots of Parsley! 😉
Ingredients for 4 people:
- 2 tbsp olive oil
- 500g lean pork chopped into little chunks, try and discard any fatty bits as they don’t taste very nice in a stew
- 500g mushrooms whole or cut in half if they are too big
- 2 carrots cut into thin circles
- 1 stick of celery- chopped
- 1 medium onion- chopped
- 3-4 garlic cloves- chopped
- 1 cup red wine
- 1 tbsp plain flour
- 1 tbsp paprika
- small bunch of fresh thyme , stalks removed and finely chopped (or 1/4 tsp thyme)
- 1 tsp dry savory
- 2 bay leaves
- 1 tbsp tomato paste
- salt and pepper to taste
- 100 ml double cream
- a handful of chopped flat leaf parsley (or more if you love it as much as me)
In a large pan heat the the olive oil. Fry the pork for 5-10 minutes to seal it on each side and give it a bit of colour. Add the carrots, onions, celery and garlic and fry on lower heat for 2-3 minutes just to soften them.
Add the flour and paprika and cook for another 2-3 minutes stirring constantly. Add the wine and tomato paste, stir well and simmer for 5 minutes.
Add the mushrooms, savory, thyme and bay leaves and enough water to about 2 inches above all the ingredients. Season with salt and pepper.
Bring to a gentle simmer, cover the pot and cook slowly for 1 1/2 hours or until the stew is nice and thick and the meat is really tender. Keep checking and stirring it occasionally.
Once cooked, taste and adjust the seasoning if needed. Add the double cream, stir well and take off the heat. Sprinkle generous amount of chopped parley on top. Serve with mashed potatoes or rice and sprinkled with parsley.
I hope you enjoy my recipe, please let me know what you think!