Gyuveche for #eattheworld
Welcome to our May 2020 post for the Eat the World project, led by Evelyne of CulturEatz. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
This month let's visit Bulgaria together! I did a quick search on Bulgarian recipes and Gyuvech jumped out at me. This dish is named for the pot it is traditionally cooked in - since I did not have one I used my Dutch Oven! This is a hearty, filling dish. It is simply seasoned, and stuffed with lots of vegetables, potatoes, and a ground beef center - topped with baked eggs. You can find numerous variations on flavoring and fillings with a quick internet search.
Visit Bulgaria with us today through all these beautiful recipes!
- Pandemonium Noshery: Bulgarian Sausage Stew
- Sneha’s Recipe: Mekitsa - Bulgarian Fried Doughnuts
- Sara’s Tasty Buds: Gevrek
- Culinary Adventures with Camilla: Patatnik + 2016 Edoardo Miroglio Bio Mavrud & Rubin
- Amy’s Cooking Adventures: Koledna Pitka (Bulgarian Christmas Bread)
- Making Miracles: Gyuveche
- Kitchen Frau: Patatnik (Bulgarian Potato Pie)
- Dinner By Dennis: Kebapche (Bulgarian Grilled Kebabs)
- A Day in the Life on the Farm: Shopska Salata
Gyuveche from Delicious Meets Healthy
1lb ground beef
5 medium size potatoes, thinly sliced
2 medium carrots, diced
2 medium stalks celery, diced
1 red bell pepper, chopped
1 tomato, chopped
1 onion, chopped
1 cup water
1 TBS olive oil
Salt, pepper and paprika to taste (roughly 1 1/2 tsp salt, 1/2 tsp salt, 1 1/2 tsp paprika total)
Chubritsa (Bulgarian spice) (I subbed sage - about 1/2 to 1 tsp)
- Preheat your oven to 450 degrees. Spray a dutch oven with nonstick cooking spray.
- Brown the ground beef in a large nonstick skillet, seasoned with salt, pepper and paprika.
- Toss the thinly sliced potatoes with some salt, pepper, paprika, and sage to evenly coat.
- Layer half of the potatoes in the bottom of the prepped dutch oven. Sprinkle half of the chopped veggies over the potatoes and sprinkle again with seasonings.
- Add all of the cooked ground beef over the vegetable layer. Cover with remaining potatoes and remaining vegetables. Pour water and vegetable oil over the top. Place the lid on, and bake for 30 minutes.
- Reduce heat to 350 degrees and bake another 20-30 minutes, until potatoes and vegetables are tender and fully cooked through.
- Press 4 gentle indentations in the top and carefully crack an egg into each well.
- Return to the oven and bake 10-12 minutes, until eggs are fully cooked through.
- Serve immediately, add additional seasoning to taste if needed!
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I loved seeing all the recipes cooked in the gyuveche pot and topped with an egg! This looks delicious and fillingReplyDelete
I love the colors in this dish! It almost plates itself!ReplyDelete
I looked at this recipe too and now your photos and description make me wish I had gone with it.ReplyDelete
A beautiful dish , perfect and make a protein packed meal.ReplyDelete
That looks like my kinda dish - anything with an egg on top is always divine. It's probably so flavourful with all the veggies and meat baked together.ReplyDelete