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Veal medallions with đuveč (joo-vetch)
Light and easy version of beloved dish from the Southeastern Europe. Ingredients
- 2 spring onions, sliced
- 2 cloves garlic, chopped
- 2 tbs olive oil
- 2 large tomatoes, cubed
- 1 green pepper, cut into strips
- 1 small hot pepper, seedless, chopped
- 1 eggplant, peeled, cubed
- 1 tsp sea salt
- 50-80g Arborio rice, half cooked (al dente) in 400 ml water
- 400g veal medallions
- ½ tsp garlic granules
- 2 tbs butter
- 2 tbs olive oil
- ¼ tsp sea salt
- ¼ tsp pepper
Directions
- Sauté spring onions and garlic for 1 minute in olive oil.
- Add other vegetables, stir and simmer over low heat for 5 minutes. If necessary, add some water.
- Stir in half-cooked rice, season with salt and continue to simmer for another 10 minutes or until rice is tender. Stir occasionally and if necessary, add a little water – be careful not to burn the đuveč.
- Meanwhile, sprinkle veal medallions with granulated garlic and fry them in a mixture of butter and olive oil for 2 minutes on each side.
- Remove from heat, season with salt and pepper, and served with đuveč.
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