“This stew, which has been in my family for years, awakens memories from my childhood,” writes Andrijana Stojkovic of Cleveland, about the stew, which is named for the glazed pot in which it is baked. In the test kitchen, we baked the tasty stew in a Dutch oven.
Serbian pork stew with sweet peppers (Djuvec)
Preparation time: 20 minutes
Cooking time: 2 hours, 40 minutes
Yield: 8 servings
2 tablespoons vegetable oil
3 large onions, chopped
1 to 2 teaspoons sweet Hungarian paprika
2 pounds pork steaks or pork shoulder, cut into chunks
5 Hungarian sweet yellow or green peppers, stemmed, ribbed, cut into thin slices, see note
5 tomatoes, chopped, or 1 can (14 1/2 ounces) diced tomatoes
1/2 cup raw rice
1/2 teaspoon salt
Freshly ground pepper
1 tablespoon chopped fresh parsley
1. Heat oven to 375 degrees. Heat the oil in a Dutch oven over medium heat; add onions. Cook, stirring, until golden, about 10 minutes. Stir in paprika; cook 1 minute. Stir in meat, peppers and tomatoes; add enough water to just cover meat and vegetables.
2. Cover; bake in oven until meat is tender, about 2 hours. Stir in the rice, salt and pepper to taste. Return pan to oven; bake until rice is tender, about 30 minutes. Stir in parsley.
Note: These long slender pale green or yellow peppers are available in the supermarket produce section or look for fresh Cubanelle, banana or Anaheim peppers.
Nutrition information per serving:
347 calories, 47% of calories from fat, 18 g fat, 6 g saturated fat, 81 mg cholesterol, 21 g carbohydrates, 25 g protein, 212 mg sodium, 3 g fiber
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If you have an old family favorite to share, send the recipe and information about it to Good Eating. If we test it and print it in this column, you’ll receive a gift certificate for $25 to Macy’s. Send your recipe, along with your name, address and daytime phone number to: Heirloom Cooking, Good Eating section, Chicago Tribune, 435 N. Michigan Ave., Chicago, IL 60611-4041, or send it via e-mail: ctc-goodeating@tribune.com. Recipes submitted become the property of the Chicago Tribune.
