Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 1 kg veal with no bones,
- 100 gr of carrots,
- 100 gr of onions,
- a lot of parsley,
- 1 bay leaf,
- salt as needed,
- 3 eggs,
- 200 gr of sour cream,
- 5 dl of milk.
Directions
Cut meat into portions (2 pieces in a portion of 100 gr), boil with root vegetables, add salt according to taste and strain after boiling.
Then put in a frying pan greased with butter and put to bake in the oven for 8 to 9 minutes.
In the meantime make the topping (royal mass) of eggs, milk and cream, and pour over the meat until it is almost completely covered with the topping.
Bake for another 5 minutes till it becomes reddish, take out of the oven, serve in bowls and decorate with parsley.
Category:Montenegrin Recipes
Category:Montenegrin Meat Dishes