Boranija sa Mlevenim Mesom
Боранија са млевеним месом·(boh-RAH-nee-yah sah MLEH-veh-neem MEH-som)
Jela na Kašiku: The Weeknight Spoon
Brown the ground chuck in a heavy Dutch oven. Stir until the onions collapse. Dust the meat with sweet paprika. A pragmatic, deeply nourishing weeknight stew adapted for a Thursday night in an Ohio suburb relies on a very specific layering of humble ingredients to build a deeply savory broth, requiring no cheffy flourishes. It means using snapped green beans—wide, flat Romano beans that melt into the broth—laying down a rustic foundation of smoked bacon, and hitting the pot with a handful of raw garlic and parsley strictly off the heat. Ladle it deep, tear off a crust of bread, and leave the forks in the drawer.
Ingredients
- neutral oil1 tbsp
- thick-cut smoked bacon2 oz
- yellow onion1 large
- carrot1 large
- ground beef1/2 lb
- sweet paprika1 tbsp
- Vegeta or vegetable bouillon1 tbsp
- black pepper1/2 tsp
- Romano beans or frozen flat beans1 lb
- potatoes2 med
- tomato puree1/2 cup
- warm water or beef broth4 cup
- all-purpose flour1 tbsp
- cold water3 tbsp
- garlic5 clove
- fresh parsley1/2 cup
Method
- 01
Render the smoky foundation.
Place a large, heavy-bottomed pot or Dutch oven over medium heat, add the oil and the diced bacon, and cook for 3 to 4 minutes until the fat renders and the bacon begins to crisp.
- 02
Sweat the aromatics.
Add the chopped onion and diced carrot to the rendered pork fat, sautéing for 5 to 7 minutes until the onions are soft and translucent.
- 03
Brown the ground meat.
Increase the heat slightly, drop in the ground beef, and break it apart with a wooden spoon to cook until it is no longer pink and begins to caramelize.
- 04
Bloom the paprika carefully.
Lower the heat back to medium, sprinkle the sweet paprika and Vegeta over the meat, and stir continuously for 30 seconds to toast the spices without burning them before immediately deglazing the pot with the tomato puree.
- 05
Simmer the stew.
Fold in the flat beans and potatoes, pour in just enough warm water to cover the ingredients, and bring to a gentle boil before reducing the heat to low, partially covering the pot, and simmering for 45 minutes until luxuriously tender.
- 06
Thicken the broth.
Vigorously whisk the flour and cold water into a completely smooth slurry, then slowly pour it into the gently bubbling stew while stirring, letting it cook out for a few minutes until the watery broth transforms into a silky gravy.
- 07
Execute the grandmother's secret finish.
Remove the pot entirely from the heat, stir in the raw minced garlic and chopped parsley, and cover tightly with the lid for 10 minutes so the residual heat can gently temper the pungent aromatics.
Notes
Source the right beans.
Standard American cylindrical string beans have the wrong cellular structure for a long simmer. You must use fresh Romano beans or frozen flat beans to achieve the authentic, buttery texture.
From Cook Balkan in America.