ReceptnaptárMućkalica (Serbian pork and pepper stew)
Mućkalica is an ingenious creation of Serbian grill cooking: originally made from meat left over from the grill, with onions, plenty of romano peppers and tomatoes, and mildly hot. Today it is often cooked with raw meat, and Leskovac in southern Serbia is famous for it. It is made in one pot with little work, and is best with bread for dipping. It is also delicious the next day.
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Ingredients
Method
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- Brown the meat all over in the oil over high heat.
- Add the onions and cook for 5 minutes, then the peppers for another 5 minutes.
- Sprinkle with paprika, add the tomatoes and 100 ml water and season.
- Simmer covered over low heat for 25-30 minutes until the meat is tender and the sauce has thickened.
- Serve with bread or mashed potatoes; it keeps 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
- With leftover roast or grilled meat, 10-15 minutes of cooking is enough, just long enough for it to heat through in the sauce.
- Control the heat with the amount of hot pepper, and start with less rather than more.
- Brown the meat over a high heat, because this gives the sauce its depth; meat that merely stews has much less flavour.
Frequently asked questions
What does the word mućkalica mean?
The name refers to the word for mixing, which describes well how several kinds of meat and vegetables go into one pot.
What side dish goes with it?
Fresh bread, mashed potatoes or flatbread. With such a juicy sauce, bread is the best choice, and a bowl of pickles goes well alongside.
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