Entree: Serbia – Мућкалица ➤ Mućkalica (Hearty mixed grilled-meat stew braised with peppers, tomatoes, and paprika)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 2 lb (900 g) mixed grilled meats (leftover ćevapi, pljeskavica, pork ribs), chopped into bite-sized pieces
- 3 tbsp (45 ml) vegetable oil
- 2 medium (300 g) yellow onions, thinly sliced
- 3 cloves (9 g) garlic, minced
- 2 large (300 g) red bell peppers, seeded and sliced into strips
- 1 small (60 g) hot pepper (ajvar or fresh chili), optional, sliced
- 1 tbsp (15 g) sweet paprika
- 2 tsp (4 g) smoked paprika
- 1 can 14 oz (400 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) water or light beef/vegetable stock
- 1 bay leaf
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) granulated sugar, optional (to balance acidity)
- 1/4 cup (15 g) chopped fresh parsley for garnish

Instructions

1. Heat the oil in a heavy Dutch oven or large skillet over medium-high heat. Add the chopped grilled meats and brown briefly, about 3–4 minutes, to render flavor; remove and set aside.
2. In the same pot, reduce heat to medium. Add the sliced onions and cook until softened and beginning to caramelize, about 8–10 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Add the sliced bell peppers and optional hot pepper; cook until the peppers have softened, about 6–8 minutes.
4. Stir in the sweet and smoked paprika and tomato paste; cook 1–2 minutes to bloom the spices, stirring constantly to avoid burning.
5. Return the browned meats to the pot. Add the crushed tomatoes, water or stock, bay leaf, salt, pepper, and sugar if using. Bring to a gentle simmer.
6. Reduce heat to low, cover partially, and simmer for 25–35 minutes until flavors meld and sauce thickens slightly. Stir occasionally and adjust seasoning.
7. Remove the bay leaf, sprinkle with chopped parsley, and serve hot with crusty bread, mashed potatoes, or traditional Serbian side dishes.