Slovenian Smukavc with a Twist

Ingredients

• 500g (1.1 lb) pork or beef, cubed 500g (1.1 lb) pork or beef, 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
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 2 roasted red peppers, sliced 2 roasted red peppers, sliced
• 200ml (3/4 cup) beef or vegetable broth 200ml (3/4 cup) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the cubed pork or beef to the pot and brown on all sides.
4. 4.
   Sprinkle paprika, dried thyme, and dried rosemary over the meat, stirring well to coat.
5. 5.
   Add the lemon and orange zest, along with the sliced roasted red peppers.
6. 6.
   Pour in the beef or vegetable broth, season with salt and pepper, and stir to combine.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
8. 8.
   Serve the Smukavc hot with your choice of sides, such as roasted potatoes or sauerkraut.

Treat your ingredients with care...

• Pork or beef — Choose a tender cut of meat, such as pork shoulder or beef chuck, for the best results. Trim any excess fat before cubing.
• Roasted red peppers — You can use store-bought roasted red peppers or roast them yourself by placing whole peppers under the broiler until the skin is charred. Let them cool, then peel off the skin and slice.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of smoked paprika to the dish.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.
• Serve the Smukavc with a dollop of sour cream on top for added creaminess.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Experiment with different herbs and spices to customize the flavor profile to your liking.

Serving advice

Serve the Smukavc hot, accompanied by a generous portion of roasted potatoes or sauerkraut. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

Present the Smukavc in a rustic serving dish, allowing the vibrant colors of the roasted red peppers to shine through. Sprinkle some additional citrus zest on top for a pop of color and flavor.