Veal stew

Veal stew

Žgvacet

By
From
Dalmatia
Serves
4

This is the traditional Dalmatian way of cooking veal stew. Just be sure to use young veal meat, which is still pale in colour. The meat quality is essential in this dish, as it contains only a few ingredients. It can be served with a variety of sides – baked rice, mashed potato and pasta are the most common.

Ingredients

Quantity Ingredient
800 grams veal meat (best from the leg), cut into 2 cm cubes
100 grams lard
50 grams dry breadcrumbs
1 brown onion, finely chopped
300ml beef stock
1/2 nutmeg
100 grams grated cheese (parmesan or paški)
sea salt
freshly ground black pepper
1/4 cup fresh flat-leaf parsley, chopped, to serve

Method

  1. Put the veal in a dry saucepan over medium heat. Season with salt and pepper and cook the veal until all the liquid from the meat evaporates and starts to stick to the bottom of the pan, and the meat is a nice caramel colour – do not let it brown too much, though.
  2. Put the lard in a separate saucepan over medium heat. Add the breadcrumbs and onion, season with salt and sauté until the onion becomes golden brown. Gradually add the beef stock to the onion and bring to the boil.
  3. Add the stock and onion mixture to the meat and simmer over low heat until the stew thickens and the stock evaporates, about 30 minutes. Grate half a nutmeg over the meat, add the cheese and cook for a further 10 minutes. Adjust the seasoning, sprinkle with parsley and serve.
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