3 pounds boneless beef chuck, cut into 2.inch cubes
½ teaspoon salt
Freshly ground black pepper
1 cup converted rice
2 medium-sized green peppers, with seeds and ribs removed and cut into slices ¼ inch wide and 2 inches long (about 1½ cups)
1¼ cups beef stock
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How To Cook:
1. In a 10-or 12-inch skillet, cook the bacon over medium heat for 6 to 8 minutes, or until it has rendered most of its fat and is slightly crisp. Remove the bacon with a slotted spoon, reserve it and pour off all but a thin film of the fat from the skillet.
2. Add the onions and, stirring occasionally, cook them for 3 or 4 minutes, or until they are slightly translucent, then add the garlic and carrots and cook for 5 or 6 minutes longer.
3. Return the reserved bacon to the skillet, stir in the water and vinegar, and add the beef cubes, the salt, and a few grindings of black pepper.
4. Reduce the heat to its lowest point and simmer, covered, for about 1 hour, or until the beef shows only a slight resistance when it is pierced with the tip of a small sharp knife.
5. Gradually stir in the rice and add the sliced peppers and 1 cup of the beef stock. Bring the liquid to a boil, then reduce the heat to low, cover and simmer for 20 minutes, or until the rice is tender but not mushy.
6. Taste for seasoning. If at any point the rice becomes too dry or shows signs of sticking to the bottom of the pan, add the remaining beef stock.
7. "Lovacki Djuvec" is usually served as a main dish, accompanied by a mixed green salad.