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Bamija (Bosnian Veal and Okra)

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ready in: 30-60 minutes
serves/makes:   6

recipe id: 2732
cook method: stovetop

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2 1/2 pounds boneless veal
1 pound red onions
2 pounds dried okra
3 ounces oil
6 tablespoons butter
salt and ground black pepper
red pepper


Chop the onion fine and saute in the oil until translucent.

Chop the meat into small cubes (bite sized) and saute with the onion adding, if necessary, a small cup of warm water.

While the meat is stewing, in a separate pot boil the okra in water which has a spoonful of vinegar added (so the okra does not scorch).

When the meat is half-cooked, add the strained okra and simmer the meat and okra (do not boil). Reduce the heat and add the butter. If needed, add water, but always lukewarm and always just a small cup. You shouldn't stir while the okra and meat are cooking. If necessary, slowly shake the pan. Before it has finished cooking, add the salt, pepper and red pepper to your taste. Serve, garnished with lemon slices.

Dobar tec! Bon Appetite!

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490 calories, 33 grams fat, 18 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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