Northern & Eastern European Beef, pork & lamblunchdinnerDairy-freeNo added sugar

Gyuvetch (Bulgarian Casserole) I

Name: Gyuvetch (Bulgarian Casserole) I
Yield: 14 servings
Cuisine: Northern & Eastern European
Ingredients: 900 g beef, cut in 4–5 cm (2 in) cubes; Soy sauce; 2 onions, cut in half, then in 5 mm (¼ in) slices; 2 carrots, cut in half or quarters lengthwise, then in 5 mm (¼ in) slices; 2 packs okra; 3 eggplants, cut in 2 cm (1 in) round slices; a few tomatoes, each cut in 3; 1 kg (2 lbs) potatoes, peeled, quartered and cut in 7 mm (⅓ in) thick slices; 12 small sweet red peppers, cut in 5 mm (¼ in) thick rings; 2 hot green peppers; Salad oil; 1 bunch parsley, finely chopped; Salt to taste

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

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If you eat

serving

230kcal · 12% of your day

Protein: 18 g · 15% of 120 g
Carbs: 30 g · 14% of 220 g
Fat: 5 g · 8% of 65 g

8 g
Fibre: 9 g
Sugar: 55 mg
Sodium: 425 g
Serving size

Estimate: 2 of 11 ingredients used an assumed weight or had no match.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 14 servings of about 425 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

900 g beef, cut in 4–5 cm (2 in) cubes
Soy sauce
2 onions, cut in half, then in 5 mm (¼ in) slices
2 carrots, cut in half or quarters lengthwise, then in 5 mm (¼ in) slices
2 packs okra
3 eggplants, cut in 2 cm (1 in) round slices
a few tomatoes, each cut in 3
1 kg (2 lbs) potatoes, peeled, quartered and cut in 7 mm (⅓ in) thick slices
12 small sweet red peppers, cut in 5 mm (¼ in) thick rings
2 hot green peppers
Salad oil
1 bunch parsley, finely chopped
Salt to taste

Ingredients for 14 servings (5.9 kg) · the original recipe

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Method

1
Fry beef with salad oil in a skillet until lightly browned. Add enough water to cover the meat and cook until soft. Add soy sauce to taste.
Stovetop
2
Sprinkle eggplants with salt and leave for a while to remove any bitterness. Quarter each slice after wiping off moisture.
3
Sauté carrots, eggplants, potatoes, and okra in a skillet with salad oil. Add tomatoes with liquid. Mix in onions, adding small amount of water, and cook until vegetables become barely tender. Add red pepper and turn off the heat.
Stovetop
4
Mix the meat with pan juice and vegetables and put in an earthenware pot (casserole). Top with hot green peppers, cover, and bake in a 200°C oven for about 20 minutes.
Oven
5
Sprinkle with finely-chopped parsley and serve.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.