Djuvech.
Đuveč - Ana Vuletić - Recipes and Cookbook online
Djuvech.
- 2 pieces of carrot
- 2 pieces of red pepper
- 1 onion
- 1 clove of garlic
- 1 piece of leek stem
- 2 pieces of white potatoes
- 1 cup tomato juice
- 200 g of beef
- 4 handfuls of rice
- olive oil
- so
- beaver
- fresh parsley
- 1 piece of vegetable soup cube
- Chop everything into cubes and peel what needs to be peeled or cleaned.
- Cut the beef into cubes, and if you want to lean, skip this step.
- Sauté the onion and leek in a little olive oil and squeeze out the garlic clove.
- Season with salt and season as desired. Add rings of sorghum and diced peppers and meat and simmer until the vegetables soften a little and the meat takes on color with the meat.
- Then add a cup of tomato juice, a cup of water, a vegetable soup cube, potatoes, rice and parsley. Stir and cover to cook on low heat for about 40 minutes. Check occasionally if more water needs to be added. No need to meat.
- Pour everything into a tray and bake in a preheated oven at 200c for about 30 minutes. If you don't have enough liquid, you can add a little more water before putting it in the oven.
- Djuvec is ready when the meat is soft and lightly browned on top. Do not dry it because as it cools it will absorb some more liquid.
Optionally, grate the cheese on top (my husband eats everything with cheese, so I always make it that way for him).
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