Course Dinner, Easter, Holiday Recipes, Lunch, Main Dish, Roast, Vegetables
Cuisine Balkans, Bosnian And Herzegovinian, Croatian, Serbian, Turkish
Keyword Potato, Roast, Veal, Vegetables
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 13 hourshours30 minutesminutes
Servings 8people
Ingredients
4lbsveal
Marinade
3bay leaves
1tspgarlicpowder
2tspthymedry
red peppercornsto taste
black peppercornsto taste
1,5tspsweet paprika
2tspmix of vegetable seasoning
1/2cupvegetable oil
Vegetables
2.2lbspotatoes
1lbmushrooms
1red bell pepper
1green bell pepper
1yellow bell pepper
1carrot
1tomato
1leak
Instructions
First thing you want to do is to prepare all the ingredients for the marinade.
Take the knife and stab the meat from both sides a couple o times, so it can absorb the marinade.
Rub salt and pepper over the veal. In a separate bowl, mix oil, garlic powder, thyme, bay leaves, peppercorns, mix of vegetable seasoning and sweet paprika.
Rub in the mix of spices and leave in the refrigerator to marinade for at least 12 hours (overnight).
When 12 hours have past, prepare the meat and vegetables. Cut potatoes an mushrooms on half, and bell peppers, leak and carrots into rings. Cut tomato on quarters.
Take a large pot and put cut vegetables, mixed with salt, pepper, sweet paprika and olive oil on the bottom.
Put the veal over the vegetables.
Close the lid and cook for 1h45m at 180C or 356F.
Enjoy!
Video
Notes
You don't need to add water at all. Vegetables, especially mushrooms, have enough water for the whole cooking process.Meat needs to be put over the veggies so you can get that steaming effect from water in vegetables.