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Kavarma – Bulgarian stew
Dinner

Kavarma – Bulgarian stew

Bulgarian meat and vegetable stew, often baked in a clay pot — deep, paprika-scented comfort.

ComfortEverydayWinterDinnerSvinekødBulgarian
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Rate:
100 min total
6 servings
Easy

Ingredients

servings
Units

  • Ingredients

    • 1.5 lb Pork, diced
    • 0 A little oil as needed (for browning)
    • 0 Salt to taste
    • 3 stk Bell peppers
    • 2 stk Onions
    • 2 stk Tomatoes
    • 2 tbsp Paprika
    • about 0.4 cup White wine

Instructions

  1. 1

    Brown the meat and vegetables in a pan

    1. Cut peppers, onion and tomatoes into large pieces. Brown the pork cubes in a pan in a little oil until coloured. Season with salt. Sauté onion and peppers in the same pan. Add tomato, paprika and white wine, and stir well.
  2. 2

    Transfer to a casserole and bake at 170 °C

    1. Transfer the mixture to a casserole dish. Cover and bake at 170 °C for about 1 hour, until the meat is tender.
  3. 3

    Serve with sides

    1. Serve the tender kavarma hot from the Dutch oven with bread or rice.

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Nordmad

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Nordmad