I was able to get what I needed at the farmer’s market, trying to get by using Bosnian/Croatian/Serbian, learning numbers in Slovenian, and a lot of pointing and smiling
1000 g beef (schnitzels). Sauté finely minced onion on lard until become translucent. Add before thinned schnitzels and season them with salt and pepper
Nikujaga, a Japanese beef and potato stewOlla podrida, a Spanish red bean stewPasticada, a Croatian stew from the region of DalmatiaPeperonata, an Italian stew made with peppersPescado Blanco, a white fish stew from Patzcuaro Michoacán MexicoPörkölt, a Hungarian meat stew resembling goulash, flavoured with paprikaPotjiekos, a South African stewPot au feu, a simple French stewPuchero, a South American and Spanish stewRagout, a highly seasoned French stewRatatouille, a French vegetable stewSancocho, a stew from the CaribbeanThe Stew, a stew from the La Tour du PinSemur, a typical Javanese stew with beef or chicken, potatoes, carrots, various spices and kecap manis (sweet soy sauce)
Slice beef into small (1 cm in diameter) pieces and add into the pot. Sauté beef in its own juices and after 5 to 10 minutes add red paprika (hot and sweet) salt and pepper. 200 g beef
1 lb beef stew meat (or lamb). In large pot boil noodles, drain, and cover with butter or olive oil. In same large pot, brown meat fully with black pepper
