Beef with Potatoes and Bell Peppers
Main Dishes | Bulgarian cuisine
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
6
Description
Buy spices only at the market!!!
Ingredients
- New Potatoes - 3 pieces
- Orange Bell Peppers - 1 piece
- Veal Tenderloin - 14.1 oz
- Garlic - 3 cloves
- Onion - 3 heads
- Carrot - 1 piece
- Chicken Seasoning - to taste
- Black Pomegranate Molasses - 3 tablespoons
- Herbs - to taste
- Butter - 1.8 oz
- Bay leaf - 0.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Melt 2/3 of the butter in a pot. Cut the beef into pieces of 3–4 cm, place in a well-heated pot, and simmer over medium heat for 5–7 minutes. Add the pomegranate syrup and continue to simmer for another 10 minutes. Add boiled water, increase the heat to bring to a boil, then reduce to low heat. Add the spices.
Step 2
Heat a frying pan, melt the remaining butter, and add the coarsely chopped onion. Fry the onion until golden brown and add it to the meat. Let the onion sit with the meat for 20 minutes, then add the spices.
Step 3
In the same oil where the onion was fried, sauté the carrot cut into large (very large) strips. Transfer to the pot.
Step 4
Peel the medium-sized young potatoes and cut each tuber into 4 parts, then transfer to the pot.
Step 5
Cut the bell pepper into rings about 5 mm wide, and add it to the pot after the potatoes.
Step 6
Bring everything to a boil and let it simmer on low heat until the potatoes are cooked.
Step 7
Serve sprinkled with herbs.
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