Dalmatinska Pašticada (Croatia)


  • 2,2 lbs of veal (beef or steak)
  • 0,44 lbs of pancetta or bacon (you can also use ham)
  • 2 carrots
  • 2 onions
  • 2 cloves of garlic
  • 2 tablespoons of tomato paste
  • 2 tablespoons of sugar
  • 2 tablespoons vinegar (red wine vinegar or apple cider vinegar may be preferred)
  • 2 tablespoons of flour
  • 2 tablespoons of olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon of dried rosemary
  • Salt and pepper (to taste)
  • Water (about 2-3 cups)
  • Mashed potatoes or gnocchi (for serving)


Prepare your meat: Cut the veal into cubes. Finely chop the pancetta or bacon.

Prepare the vegetables: Chop the carrots and onions. Crush or finely chop the garlic.

Prepare the sauce: Heat the olive oil in a large saucepan. Add the pancetta or bacon and fry. Then add the chopped onions and garlic and saute until caramelized.

Add the meats: Add the beef to the pot and fry until the meat changes colour.

Add the tomato paste and spices: Add the tomato paste, sugar, vinegar, flour, thyme and rosemary to the pot. Mix the ingredients together.

Add the cooking liquid: Add enough water (about 2-3 cups) and cover the pot. After it starts to boil over medium heat, reduce the heat and cook on low heat for about 2-3 hours. Cook, stirring occasionally, until the meat is tender. If the water is getting low, you can add it.

Serve: Serve Dalmatinska Pašticada hot. Serve it with a side dish like mashed potatoes or gnocchi.

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