i am sure it was tasty, but we Bosnians really do not use pork or wine in our cooking... the original recipe includes three types of meat: beef, veal, and lamb (never pork). i do think that this dish tastes differently in the USA for some reason - i think the veggies just taste a bit different back home in Bosnia (i don't know, but maybe?). And yes it has to be simmered on really low heat (as most of our dishes). Thank you for putting this up on the internet,
I thought it was boring, but my Bosnian friend liked it. He did say it didn't have enough liquid.