Pork onion stew

Submitted by enr on 20 Feb 2013
800 g pork
4 large onions
onions 200 g (by Round)
200 g of prunes
1 carrot
1/3 cup wine
1 tbsp red pepper, salt, 1 bay leaf, 6-7 grains allspice, 1 tsp savory, 1/2 tsp pepper (maybe beans)
800 ml hot water
3 tbsp sunflower oil
Pork onion stew
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Cut meat in large chunks. Clean onion sets. Soak the prunes in hot water. Heat the oil in a suitable pot and put the meat is fried for about 15 minutes. Cut the onion into crescents, carrot chunks in and add to the meat. Stew 5-6 minutes, pour the wine and fry for another 2-3 minutes until the alcohol evaporates. Then add the onion sets and prunes and stew 5-6 minutes. Add red pepper and spices pour water Add salt to taste and bring to the boil, reduce the heat and let the dish simmer until ready meat (do not specify the time because every meat melt at different times). * Instead of wine can use 1 wine broth cube, which was dissolved in 500 ml hot water, but then only to refill 300 ml hot water (a total of the broth was obtained 800 ml). * If the food you think rarely can mix it with 1 tbsp flour away with a little water. * If you do not clean onions in food stores sell jars 300 ml ready cleaned and sterilized in this stew need 2 jars. Draining them of the liquid and rinse them in a colander with cold water and add to the stew.
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20 Feb 2013


Very nice forgotten Bulgarian recipe. This fall I made pickled onions and will use it to make this stew.

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