TURLI TAVA restaurant & grill DANUBE

Regional delicacies

for 4 servings

1 Kilo Veal
4 tomatoes
5 Potatoes
2 onions
2 carrots
2 Paprika
2 Zucchinis
3.5-5 oz peas
150-200 g green
Bush beans
2-3 cloves of garlic
1/4 bunch fresh parsley
Cooking oil
Salt, pepper, paprika, Vegeta

Preparation

Cut the meat into bite-sized pieces and blanch for about 5 minutes in boiling salted water.
Dice the onions, peel and chop the carrots. Trim the ends off the beans and cut them in half, and core the peppers and cut them in half.
Sauté vegetables in a pan with a little oil and briefly in their own juices
Garen.
Slice the zucchini and potatoes, and roughly dice the tomatoes. Then fry them in a pan with a little oil.
Add the chopped parsley and minced garlic, sauté briefly, and season.
Add ingredients to a large, oven-safe Dutch oven or ceramic pot with a lid, cover with salted water, and braise in the oven at 180°C (350°F) with the lid on.
Towards the end of the cooking time, remove the lid and finish cooking at a reduced temperature.
Let the dish cool for 20 minutes and serve with crusty bread.

„For the recipe, it's best to use good
Tough veal from the neck. Alternatively, lamb, beef, or a 50/50 mix can be used.“

Dragana Markova

Meat from Fleischwaren Berger
Vegetables from Spitzbart Gardening
Oil of Hartl's Oils

St. Laurent, Monastery of Klosterneuburg
Currant Nectar, Monastery of Klosterneuburg

About Donau Restaurant & Grill

For 118 years, there was a restaurant at this location. With the goal of bringing traditional food into modern times, Donau Restaurant & Grill offers a fantastic mix of Austrian and Balkan dishes as well as homemade pizzas, which are prepared fresh every day with great care. With its unique location on the Danube, you can not only enjoy Macedonian cuisine but also take in the wonderful views in any season.