Veal Head Stew

A traditional Prekmurje Roma dish, once prepared in countryside homes, using veal head meat for a rich and flavorful soup or stew, usually served with pasta.

Skill level

Portion

5

Share with friends
Meal

Ingredients

  • ½ veal head
  • 3 l water
  • 2 tablespoons oil
  • 40 g flour
  • Fresh parsley (to taste)
  • Salt (to taste)
  • Black pepper (optional, to taste)

Procedure

2h 30min

  1. Clean the veal head thoroughly. Place it in a large pot with 3 liters of salted water and cook until the meat becomes tender.
  2. Once cooked, remove the meat from the bones and cut it into small pieces. Strain the broth if necessary.
  3. In a separate pan, heat the oil and add the flour, stirring until lightly browned to make a roux. Gradually whisk in some of the broth to make a smooth sauce.
  4. Return the sauce to the main pot with the broth and veal meat. Mix well.
  5. Season with salt, pepper, and fresh parsley. Simmer briefly to blend flavors.
  6. Serve hot with cooked pasta.