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Receta Veal medallions with đuveč (joo-vetch)
by Easy Cook - Laka kuharica

Veal medallions with đuveč (joo-vetch)

Light and easy version of beloved dish from the Southeastern Europe.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Croacia Croatian
Tiempo para Cocinar: Raciónes: 2 servings

Ingredientes

  • 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

Direcciones

  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.