Name: Veal medallions with đuveč (joo-vetch)
Yield: 2–3 servings
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

2–3 servings Source yield

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

Make it step by step

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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Recipe source

Adapted from Foodista by Easy cook - Lak..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

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