Ingredients
- beef, cut in 4–5 cm (2 in) cubes900 g
- soy sauce
- onions, halved, then cut in 5 mm (¼ in) slices2
- carrots, halved or quartered lengthwise, then cut in 5 mm (¼ in) slices2
- okra2 pack
- eggplants, cut in 2 cm (1 in) rounds3
- tomatoes, a few; each cut in 3
- potatoes, 2 lbs; peeled, quartered, then cut in 7 mm (⅓ in) slices1 kg
- sweet red peppers, small; cut in 5 mm (¼ in) rings12
- hot green peppers2
- salad oil
- parsley, finely chopped1 bunch
- salt, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Fry beef with salad oil in a skillet until lightly browned. Add enough water to cover the meat and cook until soft. Add soy sauce to taste.
Sprinkle eggplants with salt and leave for a while to remove any bitterness. Quarter each slice after wiping off moisture.
Sauté carrots, eggplants, potatoes, and okra in a skillet with salad oil. Add tomatoes with liquid. Mix in onions, adding small amount of water, and cook until vegetables become barely tender. Add red pepper and turn off the heat.
Mix the meat with pan juice and vegetables and put in an earthenware pot (casserole). Top with hot green peppers, cover, and bake in a 200°C oven for about 20 minutes.
Sprinkle with finely-chopped parsley and serve.
Region evidence: recipe text — “Bulgarian Casserole”
