Veal medallions with đuveč (joo-vetch)


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


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.


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


2-3 servings


Thursday, October 10, 2013 - 11:34pm

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