Beef stew with green peas
Traditional Bulgarian recipe
400 g of beef or veal for stew
1 large can of green peas (or fresh/frozen peas)
1 teaspoon of paprika
1 teaspoon of tomato paste
1 tablespoon of flour
Salt to taste
10 g butter
In a deep saucepan, heat 4-5 tablespoons of oil. Chop the meat into small chunks and brown them on all sides. Add the chopped onion and sauté until transparent. Salt to taste and sprinkle with paprika. Stir for 10 seconds (no more, as paprika burns quickly).
Then incorporate the minced tomato and the tomato paste (the latter diluted with a little water). Pour over enough boiling water to cover the meat and let simmer on low heat with the lid on.
When the meat is well cooked through (it takes over an hour), add the canned peas (drained from the water). If you are using fresh or frozen peas, dip them in halfway through cooking.
Dilute the flour with a little cold water (crush or filter the lumps) and pour this preparation into the dish while stirring. Let simmer for a further 10 minutes.
Off the heat, season the beef and pea stew with a little chopped dill, ground black pepper and the knob of butter. Let rest for 10 to 20 minutes before serving.