Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Bosnian Sataras (Satarash) Recipe
    Lost? Site Map

    Bosnian Sataras (Satarash)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    asperblood's Note:

    This is a basic type of sauce that goes great on top of potatoes, or on the side and with meat. We usually eat it with roasted pork and potatoes. I am totally approximating all of the measurements for this recipe as I dont have them written down. I hope that it turns out for you if you try it! I am also hoping to put some more Bosnian recipes on here as well, I just have to figure out how since I dont use recipes for them. I'll try and post some pics one day as well... ;o) This is a reddish colored sauce/gravy that we eat. It's simple but very good. If you try it and ever want to add more stuff to it, feel free! Bosnian food is usually more simple, but very tasty.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 2 tablespoons vegetable oil
    • 1 teaspoon vegeta seasoning (to taste)
    • 1 teaspoon paprika, slightly heaping
    • 1 yellow onion, small to medium sized
    • 1 yellow pepper
    • 1 tomato, medium sized
    • 1/2 cup water (or more)

    Directions:

    1. 1
      You will want to add the vegetables in this order to the cooking pan, onion, pepper and tomato. I usually cut the onion up first, into rings and then I either halve or quarter the rings depending on how large the onion is. It doesnt have to be chopped into small peices, but it's totally up to you.
    2. 2
      Heat a medium sized non-stick skillet over medium heat until it starts to get hot. Then add the oil and let the oil sit for 30 seconds or so until it gets hot. Add the chopped up onion and let it cook on medium heat for about 5-10 minutes or until it starts getting soft and translucent. While the onion is cooking, start chopping up the yellow pepper into strips about a quarter of an inch thick and as long or short as you like.
    3. 3
      Once the onion is nice and soft, add the yellow pepper. Let that cook for about 10 minutes or more, until it becomes soft. Make sure not to let the veggies burn at all, they should just be nice and soft during the cooking process. You may need to add a little more oil if the 2 tablespoons isnt quite enough to keep everything nicely coated. I usually have enough oil in the pan to let the veggies sort of "simmer" in it. You may want to add a little water here and there as well to keep the sauce from getting thick and from burning on the pan. The sauce should be thin enough to spoon onto meat and potatoes but thick enough to keep it's consistency. I usually add the water around the time where the tomatoes are added.
    4. 4
      Once the pepper starts getting soft, cut the tomato up into quart inch thick slices, again the length is up to you, and add to the onion and pepper mixture. Let the juices from the tomato cook out into the pan to add some more liquid. I usually lower the temperature on the stove to a nice simmering temp at this point. You can keep the skin on the tomato and let it shrink as the tomato cooks. Once you notice the skin starting to shrink up and almost peel away from the tomato, add the paprika and let it cook a few minutes to let the flavor come out of the paprika. Then add vegeta to taste. I usually add about at least a teaspoon, just depends on how salty and flavorful you like it.
    5. 5
      Spoon over potatoes, mashed, roasted, baked, anything.

    Ratings & Reviews:

    • on September 30, 2014

      55

      Sataras is amazing and I make it all the time. Ditch the Vegeta seasoning, add one clove of minced garlic and if you have some eggplant chop it and add. It is great over rice, pasta or just to dip nice artisan bread into.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Bosnian Sataras (Satarash)

    Serving Size: 1 (141 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 91.2
     
    Calories from Fat 63
    69%
    Total Fat 7.0 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 4.0 mg
    0%
    Total Carbohydrate 7.2 g
    2%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.0 g
    8%
    Protein 1.0 g
    2%

    The following items or measurements are not included:

    seasoning

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites