Gyuvetch (Bulgarian Casserole)
Gyuvetch is a Bulgarian casserole that packs beef and a whole market stall of vegetables into one earthenware pot. The meat is simmered until soft, while the eggplant, potato, carrot and okra are sautéed separately so each keeps its shape. Soy sauce seasons the beef, and whole hot green peppers on top perfume the dish as it bakes. Parsley goes on at the end for freshness.
Instructions
Brown the beef lightly in a skillet with some oil. Pour in enough water to cover the meat and simmer until it is tender, then season with soy sauce to your taste.
Sprinkle the eggplant slices with salt and let them stand for a while to draw out bitterness. Wipe off the moisture and cut each slice into quarters.
Sauté the carrots, eggplant, potatoes and okra in oil in a skillet. Add the tomatoes along with their liquid.
Stir in the onions with a small splash of water and cook until the vegetables are barely tender. Add the red peppers and take the pan off the heat.
Combine the beef and its pan juices with the vegetables and transfer everything to an earthenware casserole. Lay the hot green peppers on top and cover the pot.
Bake in a 200°C oven for about 20 minutes. Scatter the chopped parsley over the top and serve.
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