Serbian meat and vegetable stew

Ingredients for 4 servings:

• 1 kg pork or lamb (boneless shoulder)
• 6 tbsp oil
• 1 tbsp tomato paste
• 200 g rice (long grain rice)
• 200 g potatoes, mainly waxy, peeled
• 100 g onion(s), peeled
• 1 pepper(s), red, stemmed, pitted
• 2 green bell peppers, stemmed, pitted
• 3 tomatoes, peeled, pitted
• 4 garlic cloves, pressed
• 15 g cornstarch
• 250 ml sour cream
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Djuvec

Cut the meat into 2.5 cm pieces, season with salt and pepper. Heat the oil in a saucepan, brown the meat, add the noodle-shaped onion and fry until light yellow. Add the garlic and tomato paste and pour in about 800 ml of water. Cover and simmer in an oven preheated to 180°C for about 70 minutes. Add the rice and cook for 8 minutes. Cut the bell peppers into coarse strips and the potatoes into 1 cm thick slices, stir both into the almost cooked meat, adding a little more water if necessary. Cook for another 12 minutes. Mix the cornstarch with a little cold water and stir quickly. Add the tomatoes, season with salt and pepper, and bring to a boil. Before serving, pour on the smooth sour cream, but do not stir.