Macedonian Stip with a Twist

Ingredients

• 500g (1.1 lb) pork or beef, cut into bite-sized pieces 500g (1.1 lb) pork or beef, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 2 red bell peppers, roasted and sliced 2 red bell peppers, roasted and sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally.
2. 2.
   Add the minced garlic, paprika, cumin, salt, and black pepper to the pot. Stir well to coat the onions with the spices.
3. 3.
   Add the diced tomatoes, roasted red peppers, and beef or vegetable broth to the pot. Stir to combine.
4. 4.
   Add the pork or beef to the pot and bring the mixture to a simmer. Cover and cook for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
5. 5.
   Serve the Stip hot, garnished with fresh parsley. It pairs perfectly with crusty bread or rice.

Treat your ingredients with care...

• Pork or beef — For the best results, choose cuts of meat that are suitable for slow cooking, such as shoulder or stewing cuts. Trim any excess fat before cooking to achieve a leaner dish.

Tips & Tricks

• To enhance the smoky flavor, you can use roasted red peppers from a jar or roast them yourself over an open flame until the skin is charred. Then, place them in a sealed container for a few minutes to steam, making it easier to remove the skin.
• For a spicier kick, add a pinch of chili flakes or a diced chili pepper 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.

Serving advice

Serve the Macedonian Stip with a side of crusty bread or steamed rice to soak up the flavorful sauce. It is also delicious when paired with a fresh green salad.

Presentation advice

Garnish the Stip with a sprinkle of fresh parsley to add a pop of color and freshness to the dish. Serve it in a deep bowl or on a large platter to showcase the tender meat and vibrant sauce.