Memorable bites of Montenegro - Barske štufade

Barske Štufade - Spičan specialty that pushes the boundaries

Gornji Sustaš-Paw traveller

During our visit to Gornji Sustaš, a small place above the city of Bar, we had the privilege of trying the phenomenal meal "Barske štufade", a traditional specialty of the Spičan region, which was prepared by Mrs. Zorica Vulezić for her "slava" family celebration, according to her mother-in-law's recipe.

Zorica and her husband Slavko were our very kind hosts at the "Holiday Home Vulezić", where we spent seven days, and who made our stay more beautiful in many ways.

Although a novel could be written about the kindness of the Vulezić family, we will still return to the topic of travel tastes and fantastic "štufade" meal!

"Barska štufada" is a dish that pushes the boundaries in the preparation of beef, even though it is made from very simple ingredients, beef, turmeric, vegetables, rosemary, pepper... you can certainly adjust the spices to your taste.

Without a lot of philosophy, but with a lot of patience and love for food, you can prepare this dish by yourself, which is an absolute gourmet delight and for which even the famous chief Rick Stein would hang around Zorica's kitchen and carefully write down the preparation method in his notebook.

Here is the recipe as I remembered it, and understood it! Off the top of my head...

Barske štufade- Paw traveller

Prepare 3 kg of beef meat and 1.5 kg of onion. Cut the meat into smaller pieces and salt each piece to your taste. Fry each piece of meat in hot oil and butter until turns it"s color to brown on all sides. Put the fried meat in a half pot, and in the same oil in which the meat was fried, add the previously cut onion and fry it until it turns golden yellow. When you have fried it, put it over the meat and add 3-4 cloves of garlic, a little turmeric, and tomato sauce. Pour water to cover the meat and put it in the oven at 200 degrees. When it boils, reduce the temperature to 100 degrees and leave overnight to slowly simmer. Towards the end of simmering, add 0.1 dl of wine and rosemary leaves, which will give this dish a nice aroma. Serve with baked potatoes and pasta.

Bon appetite!

You will find the post about rakia in the tastes of Serbia HERE... and, you can read about the delicious pasticio by clicking THIS link.

Read also FRAGOSIKA - An unusual prickly delicacy

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