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Gyuvech
The name of a Bulgarian dish as well as the earthenware
casserole in which it is traditionally served. The casserole is shallow
to promote liquid evaporation. Some versions have lids and most have
short flat or loop handles. Some of the pots are unglazed on the outside
and were intended for use over hot embers. Other versions of the pots
are glazed both inside and out and are meant for use in the oven.
gyuvech casserole- photo by:
motherlindas.com
Basic Pot Usage
The pot should always be filled at least one half to three quarters
full. The filled pot pot can be placed in a moderate (350 degree)
preheated oven. Refer to the instructions for your own pot.
Some clay pots need to filled then place in a cool oven and brought up
to temperature with the contents.
Bulgarian Beef Gyuvech
I N G R E D I E N T S
1/3 cup vegetable oil
4 cups chopped onions
10 garlic cloves, minced
8 bay leaves
3 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes
3 tablespoons sweet Hungarian paprika
1 tablespoon grated lemon peel
1 teaspoon dried summer savory
1/2 teaspoon cayenne pepper
3 cups beef stock or canned broth
1/3 cup dry red wine
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
12 ounces egg noodles
I
N S T R U C T I O N S
Heat oil in heavy large pot
over medium heat. Add onions, garlic and bay leaves. Sauté until onions
are golden, about 15 minutes. Sprinkle meat with salt and pepper. Add to
pot. Add paprika, lemon peel, savory and cayenne pepper; stir until meat
is coated. Add stock and wine. Bring to boil. Reduce heat, cover and
simmer until meat is very tender, stirring occasionally, about 1 hour 30
minutes.
Using slotted spoon, transfer meat to bowl. Mix butter and flour in
small bowl until smooth paste forms. Add to cooking liquid in pot,
whisking constantly. Simmer until cooking liquid thickens to sauce
consistency, stirring frequently, about 8 minutes. Season sauce with
salt and pepper.
Return meat to sauce. (Can be made 1 day ahead. Cover;
chill.)
Cook noodles in large pot of boiling salted water until tender but still
firm to bite. Drain. Transfer to large bowl.
Bring stew to simmer. Spoon over noodles. Sprinkle with parsley and
serve.
Serves 6.
Recipe by
Bon Appétit |
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More Gyuvech Recipes
Sausage and Vegetable Gyuvech - Includes
your choice of sausage, bell pepper, tomato, onion, egg and cheese.
Veal and
Vegetable Gyuvech
- Uses veal, onion, eggplant, green beans, okra, potatoes, green peas,
tomatoes and mint.
Vegetarian
Gyuvech - Includes, cabbage, green beans, potatoes, green peppers,
eggplant, tomatoes, and carrots. You can vary the recipe using any
vegetables you have available.
Meat Gyuvech - Uses your meat of choice
plus onions, mushrooms, paprika, olives and rice
Where To Buy A Gyuvech
Mother Lindas -
Offers several styles of pots with lids.
Credits
The Oxford Companion To Food by Alan Davidson
Traditional Unglazed Gyuvech
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