Beef with potatoes and bell peppers
6 servings
60 minutes
Beef with potatoes and bell peppers is a true reflection of Bulgarian cuisine, combining simplicity and richness of flavor. The dish is rooted in traditional recipes where the meat is stewed in aromatic spices, gaining a rich taste and tender texture. Pomegranate syrup adds a slight tanginess, while the bell pepper contributes freshness and a sweet note. The potatoes absorb the meat's juices, becoming soft and fragrant. This dish is perfect for family dinners, and its appetizing appearance and rich flavor make it indispensable on festive tables. Served hot and garnished with fresh herbs, it creates a cozy and rich atmosphere.
1
Melt 2/3 of butter in a pot. Cut the beef into 3-4 cm pieces, place in a well-heated pot, sauté for 5-7 minutes over medium heat, add pomegranate syrup, continue to sauté for another 10 minutes. Add boiled water, increase the heat, bring to a boil, then leave on low heat. Add spices.
- Butter: 50 g
- Beef tenderloin: 400 g
- Grenadine: 3 tablespoons
- Seasoning for soup: to taste
- Bay leaf: 15 g
- Salt: to taste
- Ground black pepper: to taste
2
Heat the pan, melt butter in it, and add coarsely chopped onion. Fry the onion until golden and add it to the meat. Leave the onion with the meat for 20 minutes, then add spices.
- Butter: 50 g
- Onion: 3 heads
- Seasoning for soup: to taste
3
Fry the carrot cut into large (very large) sticks in the same oil where the onion was fried. Transfer to the pot.
- Young carrots: 1 piece
4
Peel medium-sized young potatoes, cut each tuber into 4 pieces, then transfer to a cauldron.
- New potatoes: 3 pieces
5
Cut the bell pepper into 5 mm wide rings and add it to the cauldron after the potatoes.
- Sweet pepper: 1 piece
6
Bring all the beauty to a boil and let it simmer on low heat until the potatoes are ready.
7
Serve sprinkled with greens.
- Green: to taste