Selsko meso recipe

Pork and mushrooms baked in an individual clay pot with smoked meat, tiny meatballs, wine and a cap of melted kashkaval.

1 hour and 35 minutesmedium12 ingredients

Ingredients

• 500 g pork shoulder
• 300 g mushrooms
• 150 g smoked ham
• 200 g ground beef
• 3 onions
• 300 g tomatoes
• 200 ml white wine
• 100 g kashkaval cheese
• 3 tbsp cream
• 1 tsp paprika
• 1 tbsp flour
• 3 tbsp sunflower oil

How to make Selsko meso

1. Mix 200 g ground beef with 1 grated onion, salt and pepper, roll into marble-sized meatballs and brown them in a little oil.
2. Cut 500 g pork shoulder into 2 cm cubes and fry them in 3 tbsp sunflower oil until well browned, about 10 minutes.
3. Add 2 chopped onions, cook until golden, then stir in 150 g diced smoked ham.
4. Add 300 g sliced mushrooms and cook until their water has evaporated, about 8 minutes; take the pan off the heat and stir in 1 tsp paprika so it does not burn.
5. Add 300 g chopped tomatoes and the meatballs, season with salt and pepper.
6. Whisk 1 tbsp flour into 200 ml water and pour it in with 200 ml white wine to bind the sauce.
7. Divide everything between individual clay pots (gjuveche) and bake at 200 °C for 40 minutes.
8. Ten minutes before the end, cover each pot with 100 g grated kashkaval in total and a spoonful of cream.
9. Serve bubbling, straight in the pot, with bread.

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