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3 from 1 vote

Gyuveche from Bulgaria

Gyuveche is a delicious dish from Bulgaria. My version of gyuveche is made with beef, tomatoes, mushrooms, carrots, celery, and cheddar cheese. The dish is then topped with thin potatoes and over-easy eggs! 
Course Main Course
Cuisine Bulgaria
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 385kcal

Ingredients

  • 3 tbsp olive oil + more for potatoes can sub sunflower oil
  • 1 tsp garlic
  • 1 lb ground beef
  • 1 onion chopped
  • ½ lb Mushrooms sliced
  • 3 potatoes peeled and thinly sliced into rounds
  • 3 carrot sticks chopped
  • 3 celery sticks chopped
  • 5 eggs
  • Salt to taste
  • Fresh Ground Black Pepper to Taste (Use code FF20 for 20% off)
  • Chubritsa to taste optional
  • 5 oz high quality Cheddar cheese

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • In a large pan, heat the olive oil and saute the garlic until fragrant. Then add the onions and mushrooms and saute until almost cooked.
  • Add in meat and spices to taste and continue stirring the meat until cooked fully through. Drain.
  • In a separate bowl, drizzle the potatoes rounds with about 3 tablespoons of olive oil and season with salt, pepper, and garlic powder to taste. Use your hands or a spoon to mix and make sure that the potatoes are evenly coated.
  • In a casserole dish, spread a small layer of olive oil across the bottom of the pan. Layer half of the thinly-sliced potato rounds on the bottom of the pan.
  • Top the potatoes with half of the shredded cheese. Add the meat and mushroom mixture, then layer on the carrots and celery, then the rest of the cheese.
  • On top of the mixture, place the second half of the thinly-sliced potatoes.
  • Place in the oven and cook for about 40 minutes, or until the potatoes are just starting to brown.
  • Once the potatoes are browning, remove the casserole dish and crack the five eggs on top the potatoes. Sprinkle with salt and pepper.
  • Place back in the oven for about 8-10 minutes or until the whites of the eggs are set but the yolk is runny.
  • Remove from oven and let sit for 10 minutes before serving. Enjoy!
  • Leave a comment on this recipe letting me know what you think.

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 19g | Protein: 20g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 211mg | Potassium: 734mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4156IU | Vitamin C: 19mg | Calcium: 176mg | Iron: 3mg