Buncek with cream

I discovered this delicious high-calorie meal in Vojvodina and I can't wait to share it with you because it is something new and extremely tasty for me.

Preparation steps

Buncek should be cooked in water with bay leaf. Buncek weighing 1.5 kg I cooked for 2.5 hours.
The skin is removed from the bun, the bones are removed and arranged in larger pieces in an earthen baking dish (or refractory).
In a bowl, mix well the cooking cream, cream, grated or crumbled middle of the bread, and add salt, pepper and red pepper if desired. The prepared mixture is poured over the meat.
Bake in the oven at 200 ° C for about 40 minutes. It may not look representative ;-) but it is very nice

Serving

Recommendation: serve with baked potatoes and lettuce.