Čikoš stew

Course: Main courses

Cuisine: Serbian

Keyword: bell pepper, Goulash, Pork

Seizoen: All year, Autumn, Winter

Prep Time: 20

Cook Time: 1 10

Total Time: 1 30

Servings: servings

Calories: 171kcal

Author: Diana Westerhof

Čikoš stew is a savory Serbian stew with tender strips of pork, bacon, onion, and mushrooms. The sauce gets its depth from white wine, mustard, sour cream, and dill. Slowly simmered for maximum flavour and served with tagliatelle: simple, comforting, and perfect for the whole family at the table.

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Ingredients

600 g pork shoulder cut into strips
100 g bacon strips
100 g mushrooms sliced
2 onions large, in half rings
1 tbsp mustard
2 tbsp sour cream
50 ml white wine dry
2 cloves garlic finely chopped
1 tsp dried dill
280 g tagliatelle
vegeta to taste
white pepper powder to taste
4 tbsp oil

Instructions

Preparation

Prepare all ingredients. Cut 600 g pork shoulder into thin strips (approx. 1×4 cm) so they cook quickly. Slice 2 onions into half rings, finely chop 2 cloves garlic, and slice 100 g mushrooms.
Bring a large pan of salted water to a boil for 280 g tagliatelle.

Cooking

Heat 4 tbsp oil in a large frying pan. Fry 600 g pork shoulder and 100 g bacon strips for 5 minutes over medium heat until the meat is browned on all sides. Stir regularly.
Add 2 onions and 2 cloves garlic and sauté for 3 minutes until fragrant. Stir in the 100 g mushrooms and let cook gently for 5 minutes until most of the released liquid has evaporated.
Deglaze with 50 ml white wine and let simmer gently for 10-15 minutes so that the alcohol evaporates and the sauce thickens slightly.
Stir in 1 tbsp mustard, 2 tbsp sour cream, and 1 tsp dried dill. Season with vegeta and white pepper powder. Lower the heat and let it simmer for 30-35 minutes with the lid half on the pan until the meat is tender and the sauce is creamy. Stir occasionally to prevent sticking.

To serve

Meanwhile, cook 280 g tagliatelle al dente according to the package instructions. Drain in a colander.
Divide the tagliatelle over deep plates, spoon the Čikoš tokanj on top, and serve immediately. Tip: if the sauce is too thick, stir in a splash of warm water or pasta cooking water until the desired consistency is reached.

Notes

Čikoš stew gets its depth because the ingredients are sliced into strips instead of cubes. This not only gives a different texture, but also ensures the flavours combine better. Serve this dish with a fresh salad or some crusty bread for a complete meal.

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