Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 75dkg of boneless veal
- 25dkg red onions
- 10dkg of butter
- 50dkg of fresh tomatoes
- 25dkg of mushrooms Salt
- pepper
- parsley
- Grease proof paper ( for packing of chevap's)
Directions
Boneless meat cut into small square pieces, put salt on it, and quickly fry it on butter.
Blanche tomatoes. Once they are blanched, peal the skin of, clean them from any left over seeds, and cut them into small square pieces.
Clean the red onions, and chop them into small pieces.
Wash mushrooms, and slice them.
Fry red onions on the butter, until they become golden brown.
Add mushrooms, and continue to simmer it.
Than, add tomatoes, and gently fry all together.
In the end add meat, and salt and pepper.
Stir it gently; let it cook on the gentle heat, until it gets a desired flavour.
Place greasy paper into the tray, and put prepared chevaps inside.
Cover it; place it into preheated oven, and let it bake, until it becomes crunchy.
Once you covered chevaps in grease proof paper, spread yolk over the ends of the paper, and stick them together. #Serve it warm in grease proof paper.
Category:Bosnian Recipes
Category:Bosnian Meat Dishes