Slovenian Meat Recipes

The majority of traditional slovenian meat recipes are heavy, highly caloric, and involve a great deal of fat.

Most involve pork or beef, as well as a good deal of animal fat. Roasting and sour meats are common, but there are some imported cuisines that have become traditional, too - meatballs from Italy and Carolina pulled pork from the United States are two examples.



Traditional slovenian meat recipes include lamb with cheese, veal, sweet and sour boar with a red wine and chocolate sauce, sour pork kidney with sour cream and bacon, and ox tail and tripe with bacon, mint and cheese.

There are plenty of others, too - Slovenia's rich meat dishes provide lots of energy and are delicious in moderation. Let's take a look at a few traditional Slovenian meat recipes.

Goveji golaz - beef goulash

Ingredients:

1 1/4 pounds beef shank, cubed
2 tablespoons fat (lard is traditional)
2 large onions, chopped
salt to taste
caraway seeds to taste
1 tablespoon sweet paprika
1 tablespoons all purpose flour
1 cup hot water
black pepper to taste
3/4 cup win
1 tablespoon mustard

Preparation:

Melt fat in large skillet, add onions, and cook over medium heat until onions are transparent. Add cubed beef and cook until meat has browned and juices have been absorbed. Add spices and salt. Sprinkle with flour and mix until brown, but not burnt. Add hot water and wine to cover meat and simmer until beef is tender. Pepper and serve.

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Nadevana paprika - stuffed peppers

Ingredients:

6 fresh yellow or green bell peppers
1 pound ground veal or beef
1 onion, chopped
2 tablespoons fat (lard is traditional)
1 cup rice, cooked
salt and pepper to taste
1 egg
1 cup pureed tomatoes
2 tablespoons bread crumbs
3 tablespoons butter, melted
3 cups broth

Preparation:

Remove stalks from peppers, leaving shell intact. Reserve stem portion. Seed and remove membrane from the top, resulting in a hollow pepper. Boil in salted water for ten minutes, then rinse in cold water and set aside.

Heat fat in a large skillet over medium heat. Fry onion and rice until rice appears transparent. Add meat and cook until browned. Remove from heat, season with salt, pepper and half of tomato puree.

Place peppers in large pot or dutch oven, openings facing up, and fill each with meat mixture.

Replace stem section to act as a lid. Surround peppers with tomato puree, then pour in broth. Cover and simmer for 30 minutes.

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Pecenica - Slovenian sausage

Ingredients:

3 1/4 pounds pork shoulder, ground coarsely
1 1/4 pounds pork casings
1 garlic bulb, chopped finely
1 cup wine
1 tablespoon black pepper
1 tablespoon salt
1 cup water

Preparation:
Soak pork casings in lukewarm water for six hours. Soak garlic in wine and set aside. Mix together meat, salt, pepper, water and wine mixture.

Remove casings from water and wash with cold, clean water. Stuff casings with the meat mixture, twisting into links about three inches long.

Add 1 tablespoon of wine to water and boil sausage in this water. Fry each sausage in butter on both sides and serve as an appetizer, or as a meal with sauerkraut.