Perkelt od podolca

Perkelt of podolca is a stew made with the meat from the breed of cattle called Slavonian-Syrmian Podolian, characterized by a thick and creamy consistency and a strong aroma and smell. Chuck and flank are preferred cuts for this stew, as they have lots of intermuscular fat that melts as the meat cooks, resulting in a thick and velvety texture. Other ingredients that go into making this stew are onion, garlic, lard, sweet and hot paprika, honey, wine, pepper, beef broth, salt, and bull horn pepper ajvarica, which gives some freshness to this heavy stew. Perkelt od podolca can be savored only in the restaurant Citadela in Vardarac, where it was created by the owners, the Lazar family. It is usually served with homemade flat and wide pasta, fresh cottage cheese, and fried bacon sticks.