BOSANSKI LONAC - BOSNIAN POT
Got this recipe from Lorac on the Eastern European thread. It's GREAT! Easy to make and relatively inexpensive since it is mostly vegetables. My husband, who is Serbian, loved it! Sorry some of the ingredients are in metric, but I just guessed on some of them as noted in the directions. I'm just guessing on the servings since it made quite a large pot of stew. Enjoy!
Provided by MilanzMom
Categories Stew
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut up vegetables in large pieces.
- Cut meat in large, bite sized pieces.
- Layer meat and vegetables in a large soup pot. (one layer of vegetables, one layer of meat, and so on).
- Add 1-2 dl (deciliters) of white wine and water. (I just eyeballed water and wine. Added about 1 to 1 1/2 cups total).
- Cook until meat and vegetables are cooked. (Mine took about 2 1/2 hours on low to medium heat).
- NOTES: I did not stir this stew. I just let the vegetables and meat simmer together and they took care of themselves. I did not have to add water or extra wine and it turned out great. I also added a few "shakes" of paprika after everything was finished cooking and served with crusty bread.
Nutrition Facts : Calories 1362.3, Fat 119.9, SaturatedFat 49.4, Cholesterol 165, Sodium 103.1, Carbohydrate 52.1, Fiber 10.8, Sugar 12.2, Protein 21.1
BOSNIAN SATARAS (SATARASH)
This is a basic type of sauce that goes great on top of potatoes, or on the side and with meat. We usually eat it with roasted pork and potatoes. I am totally approximating all of the measurements for this recipe as I dont have them written down. I hope that it turns out for you if you try it! I am also hoping to put some more Bosnian recipes on here as well, I just have to figure out how since I dont use recipes for them. I'll try and post some pics one day as well... ;o) This is a reddish colored sauce/gravy that we eat. It's simple but very good. If you try it and ever want to add more stuff to it, feel free! Bosnian food is usually more simple, but very tasty.
Provided by asperblood
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- You will want to add the vegetables in this order to the cooking pan, onion, pepper and tomato. I usually cut the onion up first, into rings and then I either halve or quarter the rings depending on how large the onion is. It doesnt have to be chopped into small peices, but it's totally up to you.
- Heat a medium sized non-stick skillet over medium heat until it starts to get hot. Then add the oil and let the oil sit for 30 seconds or so until it gets hot. Add the chopped up onion and let it cook on medium heat for about 5-10 minutes or until it starts getting soft and translucent. While the onion is cooking, start chopping up the yellow pepper into strips about a quarter of an inch thick and as long or short as you like.
- Once the onion is nice and soft, add the yellow pepper. Let that cook for about 10 minutes or more, until it becomes soft. Make sure not to let the veggies burn at all, they should just be nice and soft during the cooking process. You may need to add a little more oil if the 2 tablespoons isnt quite enough to keep everything nicely coated. I usually have enough oil in the pan to let the veggies sort of "simmer" in it. You may want to add a little water here and there as well to keep the sauce from getting thick and from burning on the pan. The sauce should be thin enough to spoon onto meat and potatoes but thick enough to keep it's consistency. I usually add the water around the time where the tomatoes are added.
- Once the pepper starts getting soft, cut the tomato up into quart inch thick slices, again the length is up to you, and add to the onion and pepper mixture. Let the juices from the tomato cook out into the pan to add some more liquid. I usually lower the temperature on the stove to a nice simmering temp at this point. You can keep the skin on the tomato and let it shrink as the tomato cooks. Once you notice the skin starting to shrink up and almost peel away from the tomato, add the paprika and let it cook a few minutes to let the flavor come out of the paprika. Then add vegeta to taste. I usually add about at least a teaspoon, just depends on how salty and flavorful you like it.
- Spoon over potatoes, mashed, roasted, baked, anything.
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