Monastery Gyuvech

Gyuvech is traditionally made in a clay pot & was made by the Rila Monastery kitchens, hence the name of this dish. You can use beef or chicken  too, & even fish, though I can assure you I will not be posting a fish one on here, ugh. There are many different Gyuvech dishes in Bulgaria, this is but one. This is one of my favourites, very tasty & easy as putting a salad together. The wine gives it body & therefore lends itself to both an evening meal & a dinner party meal. In fact I would recommend it for serving when guests are coming as you can cook the first half & put it aside till the last hour giving you time to make all the rest & no rushing around :-)

600g Pork or other meat
a little Oil or frylight
1 Onion sliced or diced
2 lg Tomatoes
Salt & Pepper to tast
1/2 pint chicken stock
Large splash of white wine :-) & keep refilling if necessary
300g Mushrooms
150g Red Pepper cut into strips
100g Olives
100g Rice
Parsley optional
Cut meat into cubes & remove all visible fat. Fry in little oil or spray pan with frylight & seal meat. Add onion & cook till onion is soft. Add 1 tomato chopped, stock, wine & season to taste. Simmer for 10 mins & then add sliced mushrooms & pepper.

Cover & continue to cook till tender. Add extra wine & water as necessary.

Pour into clay pot & add rice & olives, cover & bake in oven 200c (180c fan) for 15 mins.

 Then arrange sliced tomato on top. Cover & cook on a low shelf at 160c for between 45 & 60 mins.