Bulgarian stew - Ivanova Elisaveta

Preparation time:
35 minutes + 2 hours simmering

Ingredients (for 4 people):

• 500 g diced pork tenderloin
• 1 chopped onion
• 4 leeks, sliced into rings
• 5 medium-sized sliced mushrooms
• 2 sliced carrots
• 1 diced red sweet pepper
• 2 medium-sized tomatoes, in pieces
• ½ glass white wine
• ½ glass sunflower oil
• ½ teaspoon ground cumin
• ½ tsp oregano
• 2 bay leaves
• Salt and pepper to taste

Preparation:

1. Make a dry rub from the cumin, oregano, salt and pepper. Rub thoroughly into the pork tenderloin.

2. Heat half the sunflower oil in a frying pan with a thick bottom and brown the diced pork on all sides. Add the wine to deglaze  the pan, lower the heat and simmer for about 5 minutes. Remove from the pan and set aside.

3. Heat the remaining oil and fry the onions, mushrooms, sweet pepper and carrots for about 5 minutes. Pour ½ cup of water into the pan and sauté on medium-high heat for about 10 minutes, until the vegetables are soft and most of the liquid has been absorbed. Add the sliced tomatoes and simmer for 5 minutes. Transfer all the ingredients to an oven-proof pan, add the leeks and allow to simmer in the oven for 2-3 hours.

4. Sprinkle some more parsley on top and serve with rice.