Romanian Ghirosh

Ingredients:

- meat for stew (about 3 lb) / carne pt tocanita
- 1 onion sliced / o ceapa taiata felii
- 1 tsp minced garlic / 1 lgt. usturoi marunt
- 1 tsp italian seasoning / 1 lgt. condiment italian (este un amestec de oregano, cimbru, rosmary, majoram)
- 1 tsp curry powder / 1 lgt curry
- (optional) a dash of summer savory and/or thime / putin cimbru si thyme
- salt and pepper to taste / sare si piper dupa gust
- 1-2 Tbsp oil / 1-2 Lg ulei

(cooks in about one hour) / (e gata in aprox. o ora)

Directions:

1. Mix all these in a large pan. (It is reccomended to keep it in the fridge for a few hours, so that the flavors get into the meat better, but it is perfectly ok if it's cooked right away).
2. Fry it for about 5 minutes on med-hi heat, stirring, then add water, 2-3 cups. Cook it for about an hour on low, covered, checking every once in a while and adding more water if needed.
3. When it is done, depending on how much gravy you want, you may want to add more water (and salt), then thicken it with corn starch. Serve over rice.

1. Se amesteca toate ingredientele intr-o cratita intinsa. Se recomanda sa se tina la frigider cateva ore sa intre gustul in carne, dar iese foarte bine si daca se gateste imediat.
2. Se pune pe foc se se amesteca, timp de cateva minute, dupa care se adauga apa, vreo doua cani. Se pune capacul si se lasa pe foc mic aprox o ora. Intre timp se verifica sa nu scada sosul, si se mai adauga putina apa daca e nevoie.
3. Cand este gata, se adauga apa in functie de cat sos doriti (si sare), apoi se ingroase sosul cu amidon sau faina. Se serveste cu orez.