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Thursday, 10 November 2011

Monastery Gyuvech

Gyuvech is traditionally made in a clay pot and was made by the Rila Monastery kitchens, hence the name of this dish. You can use beef or chicken  too, even fish, though I can assure you I will not be posting a fish one on here, ugh. There are many different Gyuvech dishes in Bulgaria, this is but one. This is one of my favourites, very tasty and easy as putting a salad together. The wine gives it body, therefore lending itself to both an evening meal as well as a dinner party meal. In fact I would recommend it for serving when guests are coming as you can cook the first half then put it aside till the last hour giving you time to make all the rest.  No rushing around :-)

600g Pork or other meat
a little Oil or frylight
1 Onion sliced or diced
2 lg Tomatoes
Salt and Pepper to taste
1/2 pint chicken stock
Large splash of white wine :-) keep refilling if necessary
300g Mushrooms
150g Red Pepper cut into strips
100g Olives
100g Rice
Parsley optional
Cut meat into cubes, remove all visible fat. Fry in little oil or spray pan with frylight or a little oil and seal meat. Add onion, cook till onion is soft. Add 1 tomato chopped, stock, wine, season to taste. Simmer for 10 mins then add sliced mushrooms and pepper.
Cover and continue to cook till tender. Add extra wine and water as necessary.
Pour into clay pot, add rice and olives, cover, bake in oven 200c (180c fan) for 15 mins.
 Then arrange sliced tomato on top. Cover, cook on a low shelf at 160c for between 45 - 60 mins.

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