Sunday, January 23, 2011

Pork and Vegetable Casserole- Djuvec

Djuvec is a casserole dish made with pork or chicken and a variety of vegetables. It can also be made without meat. This is a very easy recipe. The measures are approximate, so you can't make a mistake there. Also, you can use any veggies you like.

1lb of pork neck meat, cut into 1in cubes
3 tbsp oil
2 tomatoes
2 bell peppers
2 carrots
1 onion
3 small red potatoes
handful of green beans
1 cup white rice
salt and pepper to taste

Saute sliced onions over medium heat until they are golden brown.

Then add meat and 4 tbsp water and cook covered for about 10 minutes. Stir occasionally and add more water if needed.

Add cut up veggies and water (to cover the meat and veggies) and continue to cook covered for another 10 minutes.

At this point, there should be plenty of sauce in the pan, covering the veggies and meat. Add rice and cook mixing continuously.

Cook for another 20 minutes until rice is done.

1 comment:

  1. Djuvec is notorious of many, many recipe variations across Serbia. This one is closest to what my family makes. Minimal differences: instead of water, you may use tomato juice; final stage of cooking is much longer (qhr vs. 20 min) and is done in earthenware casserole, in the sub-200C oven. Also, use of some paprika, majoran and bay leaf for seasoning.