Gyuveche from Bulgaria

gyuveche on a plate with potato slices, meat, cheese, and a spoon sitting on the plate.

3 from 1 vote

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 Bulgarian

Prep Time 30

Cook Time 50

Total Time 1 20

Servings servings

Calories 385kcal

Author Alexandria Drzazgowski

Equipment

Box Grater
Oven Mitt
Mixing Bowl(s)
Pan(s)

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
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.