Slovenian-style Rustida

Ingredients

In this Slovenian adaptation of Rustida, we incorporate the flavors and ingredients commonly found in Slovenian cuisine. The original Corsican Rustida typically uses Mediterranean herbs and spices, while the Slovenian version incorporates local herbs such as lovage, thyme, and marjoram. Additionally, Slovenian-style Rustida often includes seasonal vegetables like potatoes, carrots, and bell peppers, which add a distinct flavor and texture to the dish. We alse have the original recipe for Rustida, so you can check it out.

• 1 kg (2.2 lbs) beef or pork, cubed 1 kg (2.2 lbs) beef or pork, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons flour 2 tablespoons flour
• 500 ml (2 cups) beef or vegetable broth 500 ml (2 cups) beef or vegetable broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried lovage 1 teaspoon dried lovage
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper, to taste Salt and pepper, to taste
• 4 potatoes, peeled and cubed 4 potatoes, peeled and cubed
• 2 carrots, sliced 2 carrots, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the cubed meat to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the flour over the meat and stir well to coat.
4. 4.
   Pour in the beef or vegetable broth, tomato paste, and red wine vinegar. Stir to combine.
5. 5.
   Add the bay leaves, dried lovage, dried thyme, dried marjoram, salt, and pepper. Stir well.
6. 6.
   Cover the pot and simmer on low heat for 1 hour, or until the meat is tender.
7. 7.
   Add the cubed potatoes, sliced carrots, and sliced red bell pepper to the pot. Stir to combine.
8. 8.
   Cover the pot again and continue simmering for an additional 30 minutes, or until the vegetables are cooked through.
9. 9.
   Remove the bay leaves from the pot before serving.
10. 10.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook at the same rate.
• Beef or pork — Choose a tender cut of meat for best results. If using beef, opt for cuts like chuck or stew meat. If using pork, choose shoulder or leg meat for tenderness.

Tips & Tricks

• For an extra burst of flavor, marinate the meat overnight in the herb and spice mixture before cooking.
• Serve the Slovenian-style Rustida with a side of crusty bread to soak up the delicious sauce.
• Feel free to customize the vegetables based on seasonal availability or personal preference.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and add it to the pot during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Slovenian-style Rustida hot, garnished with fresh parsley. Accompany it with a side of crusty bread or steamed rice to soak up the flavorful sauce.

Presentation advice

Present the Slovenian-style Rustida in a deep serving dish, allowing the vibrant colors of the meat and vegetables to shine through. Garnish with a sprig of fresh parsley for an added touch of freshness.