Drunken steaks

Name: Drunken steaks
Cuisine: Bulgarian
Ingredients: 3 steaks; 2 carrots; 3 onions; 1 cup white wine; 2 bay leaves; oil; parsley; peppercorns; black pepper; salt

Classic Bulgarian recipe for drunken steaks – juicy pork steaks, braised in an aromatic sauce of carrots, onions, white wine, and spices.

🌐 gotvach.com
🌍 Bulgarian

Ingredients

3 steaks

2 carrots

3 onions

1 cup white wine

2 bay leaves

oil

parsley

peppercorns

black pepper

salt

Method

Pound the steaks lightly to even them out to a thickness of about 1 cm. Season them with salt and pepper on both sides.
Heat 3-4 tbsp. of oil in a large skillet over medium-high heat. When the oil is well heated, add the steaks and fry for 3-4 minutes on each side until they have a golden-brown crust.
Remove the steaks from the skillet and set them aside on a plate. Add a little more oil to the skillet if necessary.
Slice the carrots into rounds about 3-4 mm thick. Slice the onion into half-moons.
Add the carrots and onion to the skillet and sauté over medium heat for about 5-6 minutes, stirring occasionally, until the onion is translucent and softened.
Pour 1 cup of white wine into the skillet. Let the wine simmer for 1-2 minutes to allow some of the alcohol to evaporate.
Season to taste with salt and add 2 bay leaves, 5-6 peppercorns, and 1/2 tsp. of black pepper.
Pour about 400 ml of warm water over the vegetables so that they are covered. Bring the mixture to a boil, then reduce the heat and let it simmer under a lid for about 20 minutes until the carrots are tender.
Return the steaks to the skillet with the vegetables. Make sure they are covered with liquid. Add a little more warm water if necessary.
Let everything simmer under a lid over low heat for another 30-40 minutes until the steaks are completely tender and the sauce has thickened slightly.
Before serving, remove the bay leaves. Finely chop the parsley and sprinkle it over the steaks and sauce.