Don’t mind me calling this dish pasticada, because that’s how I’ve called it in my head since I first cooked it, it kind of reminds me of that and it’s over. I often cook it with my popsicles, which are quite picky, but they always eat this. It’s not just a recipe for kids, it’s a real family lunch. That's why I give measures for a full pot. Recently there were four of us adults + three of my little ones and we ate this. Suddenly, my brother-in-law says: "Well, we ate the whole pot!" It probably happened to me for the first time in my life, that the pot was left empty!
- In a large pot, sauté the finely chopped onion in olive oil. Add the diced meat and fry stirring for a few minutes.
- Drizzle with water to get as for the stew. Add salt, pepper, ground red pepper, Vegeta, bay leaf, basil, chopped garlic, chopped tomato and a piece of celery root and let it boil.
- Start chopping the vegetables, first the carrots into rings and add to the pot. I immediately add the red horn paprika with the carrots, cleaned and cut into large pieces, because that way the skin can be removed when the paprika is cooked, and its fine flesh remains in the dish and breaks down nicely and mixes into everything. Cut prunes in halves or quarters and add after carrots. Cover and let it cook.
- When the carrots are half cooked, add the sliced potatoes and then the apple, also sliced. Let it cook until everything is completely soft and until the dish thickens a bit from the potatoes.
- This dish is easily eaten by small children because the meat is soft and the vegetables fall apart into small pieces because it is chopped into slices. Plums and apples fall apart and give sweetness and density to the dish. All together it smells nice and is full of flavor. If mixed, it gives a very tasty porridge.