Sataras – Yugoslav Kettle Meat
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml water, possibly more
- 250 g beef, diced
- 250 g mutton, diced
- 250 g pork, diced
- 80 g butter
- 3 onion (s), chopped
- 2 cloves garlic, crushed
- 1 tablespoon paprika powder, hot pink
- a bit salt
- 1 teaspoon caraway seeds
- 350 g tomato (s)
- 4 bell peppers, cut into strips
- 125 ml whipped cream
Print Recipe
Pin Recipe Instructions
- Fry the diced meat in a saucepan with the butter, stir in the chopped onions and crushed garlic. Mix in the paprika and roast briefly.
- Pour approx. 250 ml of water and sprinkle with salt and caraway seeds. Braise the meat for 40 - 50 minutes (add a little water if necessary).
- Add the tomato slices and the pepper strips and cook the kettle meat in a closed pot. Season to taste, remove from heat and stir in the cream.
- Serve with rice and fresh salads.
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