Veal Stew

A popular homemade dish served with bread or buckwheat žganci.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 spoon Oil, vegetable oil, canola

  • 700 g Meat, veal, breasts

  • 500 g Carrot, fresh

  • 1 piece Onion, raw

  • 3 pods Garlic, fresh

  • 1.2 l Water

  • 1.25 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • pieces Lemon zest, fresh

  • 2 pinch Thyme, fresh

  • 1 piece Spices, bay (leaves)

  • 4 twig Parsley, fresh

  • 2 spoons Juice, lemon

Steps

  1. Wash the veal, dry it well with paper towels, and cut it into bite-sized pieces. Clean and wash the vegetables. Cut them into roughly equal-sized cubes. Peel the garlic and onion, and chop them separately.

  2. Heat oil in a pot. Place the veal pieces on the hot fat and slowly fry them for 5 minutes, stirring occasionally. Remove the fried meat from the pot and keep it warm on a plate. Add the chopped vegetables, garlic, and onion to the pot. Fry the ingredients over moderate heat for 5 minutes, stirring occasionally.

  3. Return the fried meat to the pot and pour hot broth over all the ingredients. Use a spatula to scrape the bottom of the pot well to loosen all the caramelized bits that formed during the frying of the meat. Add salt, lemon zest, pepper, bay leaf, and thyme. Bring to a boil, then reduce the heat and simmer gently for 30 to 40 minutes, or until the meat is tender.

  4. Rinse the parsley sprigs under running water, shake them dry, and chop them. Stir the chopped parsley along with lemon juice into the stew. Taste the dish and add more salt or pepper if desired. Serve the stew in bowls with bread or žganci.

Nutrition Information (Per 100g)

  • Calories: 81.55 kcal
  • Fat: 5.33 g
    • Saturated Fat: 1.43 g
  • Carbohydrates: 2.47 g
    • Sugars: 0.93 g
  • Protein: 4.68 g
  • Fiber: 0.43 g

Advice

Lemon juice can be replaced with white wine (vinegar) or a bit of sour cream can be stirred into the prepared stew at the end. You can also cook dumplings in the stew. To thicken the stew, add flour after sautéing the ingredients in the pot or prepare a roux and mix it in towards the end of cooking.