Balkan dish "Gyuvech with meat" (electric oven)

Balkan dish "Gyuvech with meat" (electric oven)

Category: Meat dishes

Ingredients
Pork (cutlet on the bone)
Raw smoked brisket
Eggplant
Zucchini
Bell pepper (red)
Bulb onions
Carrot
Corn (canned)
Parsley (fresh)
Dill (fresh)
Tomato ketchup
Garlic
Salt
Four Pepper Blend
Sweet pea
Carnation
Cinnamon (ground)
Sugar
Vegetable oil
Bay leaf
Quail eggs

Cooking method

• Today I have already talked about how you can cook vegetable gyuvech.

• Vegetable Gyuvech (Multicooker Redmond RMC-02) (mirtatvik)

• Now I want to offer you one of the recipes for making gyuvech with meat (in fact, there are a lot of these recipes, since "gyuvech" is a generalized name for a Balkan dish).
• Preliminary preparation of products can be carried out in a regular frying pan (wok) on the gas hob, I fried in a Redmond RMC-02 multicooker.
• Cut the pork into cubes, place it in a multicooker bowl, put as many slices of uncooked smoked brisket (very thinly sliced) as you will cook in pots (I have uncooked smoked brisket "Amber" from the "Veal Tenderness" plant). Pour in some vegetable oil. Switch on the Baking program. Fry for 5 minutes with the lid closed.
• Put diced onions and bell peppers in a multicooker bowl, add a little salt and the Four Peppers mixture. Fry for 5 minutes with the lid closed.
• Put diced eggplant, zucchini, grated carrots in a medium grater. Add tomato ketchup, some vegetable oil, two to three tablespoons of water. Fry for 10 minutes with the lid closed, stirring occasionally.
• Put corn in a bowl. Add salt, pepper, allspice, cinnamon, cloves, bay leaves, sugar. Fry for 5-7 minutes with the lid open, stirring occasionally.
• Divide the mixture into pots (the pots must be with lids), in each pot put (from the fried mass) one plate of uncooked smoked brisket.
• Place the pots in a cold oven, set the temperature to about 230 degrees. As soon as the contents of the pots boil (it is difficult to indicate the time, since it all depends on the volume of the pots, it boiled in about 10 minutes), reduce the temperature to 175 degrees and simmer for another 10 minutes.
• Remove the pots from the oven, add a clove of garlic chopped in a press, chopped parsley and dill to each, mix. Reduce temperature to 150 degrees and simmer for another 10 minutes.
• You can start your meal.
• 
• Quail eggs can be broken into pots (optional) without breaking the integrity of the yolk. Simmer for about 10 minutes more. The egg white should be cooked and the yolk half cooked. This is how Gyuvech is often prepared in Bulgaria. The egg not only serves as a decoration for the dish, but also gives it a completely different taste.
• 
• Bon Appetit!

Note

For this dish, they usually take chicken eggs, but I'm a little scared to eat them half-cooked ... Therefore, I use quail eggs.

If you don't want to bother with the pots, you can continue cooking the dish in the multicooker by setting the Stew. Soup program for twenty minutes.

In this variant of cooking gyuvech, vegetables should be stewed, softened.

[Tatyana]

Tatyana, the recipe is wonderful, but can you cook it without eggplant? I really don't like them

Tina, of course, you can (although they should be there). I believe that you never need to adhere to the recipe exactly, you need to do everything "for yourself". The main thing is that you like it, and the rest does not matter. By the way, you can easily replace them with mushrooms (I did it with mushrooms, and I also added cabbage, it was also delicious).

[Tatyana]

Tatyana, thanks means, mushrooms and replace