Bulgarian Recipe - Monastery "Gyuvech"
This Bulgarian recipe is intended to serve four persons
600gr meat (lamb, veal or pork)
1 dl oil or 800 gr lard
200 gr tomatoes
2-3 dl warm water or soup from cube
300 gr fresh mushrooms (or 100 gr dried)
150 gr paprikas
100 gr olives
100 gr rice
1 dl wine
1/2 bunch of parsley
Wash meat, wipe and cut into big pieces. Fry it quickly in heated oil, add finely chopped onion, cook gently until slightly soft, add half of the tomatoes (100 gr) peeled and cut into small pieces, add salt and pepper, pour in warm water or soup from cube (or bone stock), then simmer. When half tender turn into a fireproof or earthenware dish, add mushrooms trimmed, washed, and cut into thin slices and paprikas cut into strips. When mushrooms and paprikas are tender, add olives and rice picked over and half-cooked. Add more salt and pepper if necessary, pour in wine and some warm water as needed. Bake in the oven preheated to 175-200 degrees centigrade. After 10-15 minutes add the rest of the tomatoes cut into rounds and bake until brown. When done, sprinkle "gyuvech" with chopped parsley and pepper.
(Adapted from "The Balkan Cookbook" by Radojko Mrljes, Belgrade, 1987)