Bolgarskaya Kastoolya Telyatineu - Bulgarian...

Bolgarskaya Kastoolya Telyatineu - Bulgarian Veal Casserole
Categories: Bulgarian, Beef, 1-dish, Ethnic, Maindish, Euro
Yield: 6 Servings

3 lb Veal cubed 3/4"
1 ea Garlic clove bruised
3 tb Butter
8 ea Onions sliced thin
1 c Mushrooms sliced
1 ea Hot yellow banana pepper seeded & sliced 1" strips
2 tb Fennel minced
Salt & pepper to taste
1/2 c Sour cream
4 ea Carrots cut in 1/4's 1" long
2 ea Tomatoes
Beef/veal broth as required

Rub casserole well with garlic clove.
Heat butter, add onions after separating the rings.
Stir in meat & pepper, chopped fennel, salt & pepper.
Cover then cook gently over low heat
Stir frequently until juices are absorbed.
Add room-temp sour cream then simmer for 7 mins.
Stir constantly.
Add carrot pieces to pot.
Add mushrooms.
Peel, seed & quarter tomatos then add them
Add hot stock to & cover tightly.
Cook until meat is tender.
Serve garnished with a sprinkling of chopped parsley.

ORIGIN:
Svetalana Borudinov, Sofia-Bulgaria, Circa 1995