์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Kavarma s Tele
Bulgarian Veal Stew
A hearty and slow-cooked veal stew, rich with vegetables and aromatic spices. Kavarma is a traditional Bulgarian dish known for its tender meat and deep flavors, often prepared in a clay pot.
๐ง ์ฌ๋ฃ
- 1 kg Veal shoulder(cut into 2-3 cm cubes)
- 3 large Onions(chopped)
- 2 medium Carrots(sliced)
- 2 medium Bell peppers(mixed colors, chopped)
- 400 g Tomatoes(chopped, or 1 can (400g) diced tomatoes)
- 5 cloves Garlic(minced)
- 200 ml Red wine(dry)
- 300 ml Beef broth
- 2 tbsp Tomato paste
- 1 tbsp Paprika(sweet)
- 1 tsp Marjoram(dried)
- 1 tsp Thyme(dried)
- 1 Bay leaf
- 3 tbsp Olive oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 0.25 cup Fresh parsley(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat oven to 160ยฐC (325ยฐF).
๐ก ์ ๋ฌธ๊ฐ ํ: A lower temperature for a longer cooking time ensures tender meat. - 2
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the veal cubes in batches, then set aside.
- 3
Add chopped onions to the pot and sautรฉ until softened, about 5-7 minutes.
- 4
Add carrots, bell peppers, and minced garlic. Cook for another 5 minutes.
- 5
Stir in the tomato paste, paprika, marjoram, and thyme. Cook for 1 minute until fragrant.
- 6
Return the browned veal to the pot. Add chopped tomatoes, red wine, beef broth, bay leaf, salt, and pepper. Stir to combine.
- 7
Bring the stew to a simmer on the stovetop, then cover the pot tightly with a lid or foil.
- 8
Transfer the pot to the preheated oven and bake for at least 3 hours, or until the veal is very tender.
๐ก ์ ๋ฌธ๊ฐ ํ: Check liquid levels halfway through and add more broth or water if needed. - 9
Remove the bay leaf before serving. Garnish with fresh chopped parsley.
๐ก ์ ๋ฌธ๊ฐ ํ: Let the stew rest for 10-15 minutes before serving for flavors to meld.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing a clay pot (gyuveche) will enhance the traditional flavor and texture.
- โFor a richer flavor, you can marinate the veal overnight in red wine.
- โAdjust the amount of paprika and other spices to your preference.
- โServe with mashed potatoes, rice, or crusty bread.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Substitute beef or lamb for veal.
- Add mushrooms or potatoes to the stew.
- For a spicier version, add a pinch of chili flakes.