Babenda with a Slovenian Twist

Ingredients

In the Slovenian adaptation of Babenda, we incorporate local ingredients such as potatoes and root vegetables, which are commonly used in Slovenian cuisine. Additionally, we adjust the spice blend to include flavors commonly found in Slovenian dishes, giving the dish a unique twist while still maintaining the essence of the original Babenda. We alse have the original recipe for Babenda, so you can check it out.

• 500g (1.1 lb) beef or lamb, cut into cubes 500g (1.1 lb) beef or lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 bay leaves 2 bay leaves
• 4 potatoes, peeled and diced 4 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 parsnip, peeled and sliced 1 parsnip, peeled and sliced
• 1 turnip, peeled and diced 1 turnip, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the beef or lamb cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the paprika, caraway seeds, dried thyme, and bay leaves. Cook for another minute to release the flavors.
4. 4.
   Add the diced potatoes, carrots, parsnip, turnip, and red bell pepper to the pot. Stir well to coat the vegetables with the spices.
5. 5.
   Pour in the canned diced tomatoes and beef or vegetable broth. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.
7. 7.
   Remove the bay leaves before serving.
8. 8.
   Serve the Slovenian Babenda hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into evenly sized pieces to ensure they cook evenly.
• Carrots — Slice the carrots into thin rounds to allow them to cook through within the given cooking time.
• Beef or lamb — For the best results, choose lean cuts of meat and trim off any excess fat before cubing.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper.
• Serve the Slovenian Babenda with a side of crusty bread to soak up the delicious sauce.
• Feel free to experiment with different root vegetables based on your preference and availability.
• Make a larger batch of Slovenian Babenda and freeze the leftovers for a quick and satisfying meal on busy days.
• Add a dollop of sour cream or yogurt on top of each serving for a creamy and tangy twist.

Serving advice

Serve the Slovenian Babenda in deep bowls, allowing the thick sauce to envelop the meat and vegetables. Garnish with fresh herbs, such as parsley or dill, for a pop of color and added freshness.

Presentation advice

To enhance the presentation of the Slovenian Babenda, arrange the diced vegetables and meat in an appealing pattern on top of the sauce. Drizzle a little extra sauce over the top and sprinkle with fresh herbs for an elegant touch.