Djuvedj (Yugoslavian stowage)

Ingredients for Djuvedj (Yugoslavian stowage)

Instructions for Djuvedj (Yugoslavian stowage)

To prepare the Djuvedj (Yugoslavian stowage) recipe, please follow these instructions:

For this meat would like to be right of Serbian bonderet fat, as it will make the taste more authentic.

Cut the flesh into large squares, sprinkle with salt and pepper. Brown the chopped onion and garlic in lard, bacon fat or plain came the meat in, sprinkle plenty of paprika on, and let it Brown a few minutes over medium heat. The carrot cut into slices, the green pepper into strips, the Aubergine in squares like the potatoes, haricots verts cut into smaller pieces, these vegetables in the pan together with the rice and white beans. Stir well, and came so much broth in that it covers completely. Put the lid on and simmer ½ hour. Add the tomatoes and let simmer ½ hour Court again.

The Court may also be cooked in a medium hot oven, in which case you meat and vegetables bruner in a pan and pouring it into a heat-proof casserole dish with lid. One must calculate a bit longer cooking time when the Court is prepared in the oven.

Tips:
As is always the case with peasant cuisine recipe can be varied depending on one's taste, you can URf.eks. use black beans instead of white, and in winter you can replace haricots verts with cabbage. Leeks can be substituted for onions and turnips aubergines. You can only use pork, it does often in Serbia. We use beef, it is necessary to fry it a little first, otherwise it will not tender at the same time as the vegetables, and under no circumstances should these Cook too much.