* 750gr stew beef or veal
* 1 green pepper and 1 red pepper
* 1 l. meat stock
* 200ml red wine
* 1 kg potatoes
* 3 spoonfuls of flour
* Borges Classic Olive Oil
* Borges Coupage Extra Virgin Olive Oil
* 4 onions
* 3 garlic cloves
* Salt, pepper, oregano, paprika
* Cumin and parsley
Step by StepPut the wine in a saucepan and boil it down to half the volume. Set aside.
Cut the onions and garlic into slices. Pour some Borges mild olive oil in a casserole, add the meat and cook it until golden. Add in the onions and garlic and cook over low heat until they start to colour. Dust the flour in and stir. Add the paprika, hot stock, salt, pepper, cumin and oregano. Cover with a lid and cook over low heat for 50 minutes.
Add I the red wine reduction, parsley, chopped potatoes and peppers cut into strips.
Add salt if needed and cook for another 30 minutes.
We have added Borges coupage extra virgin olive oil (main fat in the Mediterranean diet) to this Bulgarian dish. By doing this, we enrich the dish with vitamin E, which is a very powerful antioxidant and prevents some diseases. Red and green peppers strengthen the antioxidant action as well as being a good source of vitamin C, which is necessary for the absorption of iron.
Chef: Josep Maria Luque · 8cadires.com
Kids in the kitchen? Of course! Here’s a simple recipe you can make with your little terrors. So, …
You’ve probably tried dozens of pesto sauces, but how about walnut pesto? We’d like to share a f…
Place the humus in a shallow dish and garnish it with some sweet paprika and Borges Character Olive …
Place the kebab, pepper salad and vinaigrette on a corn tortilla and wrap it with care.
This purée may be served cold or hot, as a snack with on bread or as dip.
Place mixed ingredients on a dish and sprinkle with grated cheese and finely chopped parsley.
Place the fish fillet and chips on the dish and garnish with a lettuce and cherry tomato salad.