Village style meat

Submitted by enr on 06 Oct 2009
500 g pork leg
500 g veal leg
500 g chicken steak
300 g mushrooms mushrooms
100 ml white wine
2 onions
2 cloves garlic
2 green peppers
salt pepper
sunflower oil
4 tbsp sour cream
Three types of meat are cut into pieces (as goulash), add salt and pepper spice. In a pan heat them sunflower oil and fry the pork until pozachervi little subtract it and in the same oil Fry the chicken and veal in the same way. fat left after frying meat in a pan and transfer it stew chopped onion and peppers until soft. Then back into the pan fried meat, add chopped mushrooms, wine, garlic, add salt and pour hot water enough to cover the meat. Stew under cover 1 hour, then transfer dish in clay casseroles, tampering with parsley, add sour cream, stir lightly and bake for about 20 minutes at 200 C. * The recipe is from the Macedonian cuisine at special occasions - weddings and other.
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06 Oct 2009


And look not in vain for special occasions - sounds very tempting and delicious! Bravo!

These Macedonians understand good dishes. Cream is the icing on this delicious meals. Bravo, lumps choice!

Soon I'm going to try the recipe with the St. Nikola meat and Bitola Pawlak (sour cream) and write the result if not upload photos delicious it was. :)

of korneliq would not say that the cream is *icing* on this vkusutiyka ... on the contrary, sour cream is not included at all in the tradition of Macedonian cuisine, but it's all a matter of taste. Otherwise, the recipe is strhotna! I add parsley after removing the dish when it is fully ready so retains its flavor more tangible. Thank you buci, for the great recipe!

The influence of neighboring cuisines on Macedonian cuisine is undeniable, also strongly the influence of Turkish cuisine. Definitely sour cream here is zakazka of Serbian influence.