Croatian Teletina Žgvacet (Braised Veal Stew)

Ingredients

• 1.5 kg (3.3 lbs) veal, cut into cubes 1.5 kg (3.3 lbs) veal, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 bell peppers, diced 2 bell peppers, diced
• 4 tomatoes, peeled and chopped 4 tomatoes, peeled and chopped
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 500 ml (2 cups) beef broth 500 ml (2 cups) beef broth
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 12g (Sugars: 6g)
• Protein: 60g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat.
2. 2.
   Add the onions and sauté until translucent.
3. 3.
   Stir in the garlic and bell peppers, and cook for another 2 minutes.
4. 4.
   Add the veal cubes to the pot and brown them on all sides.
5. 5.
   Sprinkle the sweet and smoked paprika over the meat, and stir well to coat.
6. 6.
   Add the chopped tomatoes, bay leaves, thyme, salt, and pepper. Stir to combine.
7. 7.
   Pour in the beef broth and bring the mixture to a boil.
8. 8.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the veal is tender.
9. 9.
   Adjust the seasoning if needed.
10. 10.
    Serve the Teletina Žgvacet hot, garnished with chopped parsley.

Treat your ingredients with care...

• Veal — Choose high-quality veal from a trusted source to ensure tenderness and flavor.
• Sweet and smoked paprika — Use authentic Hungarian paprika for the best flavor profile.
• Beef broth — If you prefer a richer flavor, use homemade beef broth or a high-quality store-bought version.

Tips & Tricks

• For an extra depth of flavor, marinate the veal cubes in the paprika and garlic mixture for a few hours before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of flour with a little water and add it to the stew during the last 30 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to meld together.

Serving advice

Serve Teletina Žgvacet with a side of creamy mashed potatoes or crusty bread to soak up the delicious sauce. A fresh green salad makes a refreshing accompaniment.

Presentation advice

Garnish the Teletina Žgvacet with a sprinkle of chopped fresh parsley to add a pop of color. Serve it in a deep bowl or on a large plate, allowing the vibrant red sauce to shine.