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  • Veal medallions with đuveč (joo-vetch)

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    Veal medallions with đuveč (joo-vetch)
    Prep: 10 min Cook: 20 min Servings: 2
    by Easy Cook - Laka kuharica
    509 recipes
    >
    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

    1. Sauté spring onions and garlic for 1 minute in olive oil.
    2. Add other vegetables, stir and simmer over low heat for 5 minutes. If necessary, add some water.
    3. 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.
    4. Meanwhile, sprinkle veal medallions with granulated garlic and fry them in a mixture of butter and olive oil for 2 minutes on each side.
    5. Remove from heat, season with salt and pepper, and served with đuveč.

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