ReceptnaptárGrašak sa mesom (Serbian pea and meat stew)
Grašak sa mesom is a simple, mildly sweet everyday dish from Serbia: green peas, meat and carrot in a thick, paprika-red sauce. It is a cross between Hungarian pea főzelék and pörkölt, made in one pot with little effort. With frozen peas you can make it all year round, and with fresh bread it is a complete lunch.
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Ingredients
Method
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- Soften the onion in the oil, add the meat and brown it all over.
- Sprinkle with paprika, add the tomato purée and 300 ml water, season and braise covered for 25 minutes.
- Add the carrots and peas, pour in another 300 ml water and cook for 15 minutes.
- Mix the flour with a little cold water, stir into the stew, boil for 3 minutes and stir in the parsley.
- Serve with bread; it keeps 3-4 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Braise the meat until tender first and only then add the peas, because otherwise the peas lose their colour and texture.
- Mix the flour smooth with cold water, because in the hot stew it would otherwise clump at once.
- Stir in the parsley at the end, because its fresh aroma disappears with long cooking.
Frequently asked questions
Which meat works well?
Pork shoulder or chicken thighs are best, because they stay juicy. Chicken breast cooks faster, so shorten the first braising.
Can it be made with fresh peas?
Yes, and it is even nicer then thanks to the sweeter flavour. Fresh peas need less cooking, so add them only at the end.
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