Today we rung in the new year with one of my all time favorites! Enjoy!
1 kg cubed beef
2 small onions, diced
4 Charleston peppers, diced
3 sweet sıvı peppers, diced
5 tablespoons crushed tomato
2 tablespoons tomato /pepper paste
Sunflower (or canola) oil
Butter, margarine, or tereyağ
Salt to taste
Cumin to taste
Black pepper to taste
Crushed red pepper flakes to taste
**note: you should use a stoneware pot (it’s not 100% necessary but does make a big difference**
1. Cube the beef to the size of your thumb. Stew beef can be used for this recipe, as can a lean cut. I prefer stew beef.
2. Put oil and butter in a 3:1 ration (oil:butter), enough to cover the bottom of your pot with about 1cm standing. Add the meat and close the lid, cooking on high. Stir occasionally until the meat is nearly browned (it’s OK to have some raw spots).
3. Add the tomato or pepper paste (or a blend) and stir, letting the paste melt into the simmering oil/butter/grease. Prepare your arteries mentally.
4. Add the diced onions and peppers. Also add your spices and salt (personally, I like 2tsp black pepper, 1tsp cumin, 2tsp crushed red pepper, and 2/3 tablespoons of salt. The salt is determined by if there is salt in your paste or not.) Cover and let cook, stirring occasionally, until the veggies are soft. Around 8 minutes.
5. Add boiling water until the meat is just sticking out of the water. Cover the exposed meat with the crushed tomatoes. DO NOT STIR . Simply press the tomato lightly into the water.
6. Cover the mouth of your pot with tinfoil, putting the lid over the tinfoil to create a seal. You should see the foil poof up from the steam. Move your pot to the smallest eye of your stove, and turn it on low. It should barely be seeping out steam from the lightness of the boiling inside (this is crucial!). Let cook for about 1.5 – 2 hours on low until meat is tender.
Serve with warm bread or rice. Maybe some pickles too!
You can’t go wrong with Güveç!