Legendary Dishes | Mish me Jahni (meat stew)

  • 2 kg onions, chopped small
  • 2 kg beef / veal, cut into bite-sized pieces
  • 250 ml water
  • 90 g butter
  • 60 ml red wine
  • 45 ml olive oil
  • 30 g paprika
  • 15 g salt
  • 3 bay leaves
  • 5 g cinnamon, ground
  • Black pepper, pinch

Put the chopped onions into a large bowl, sprinkle with salt, toss and leave covered for an hour.

Heat oil in a frying pan, brown meat in batches, place in a large pot with the onions, butter and water.

Deglaze the frying pan with wine, add to pot. Bring to a low boil, add bay
leaves, cinnamon and half of the paprika. Cover and cook over a low heat for 90 minutes.

Add remaining paprika, cook for an hour until the meat is tender.

Serve with mashed potatoes.

Indigenous Ingredients

Beef / Veal
Red Pepper