MEMORIES OF MACEDONIA ~ VELEŠKA TAVA {Pork, Beef & Cheese Casserole / Veles Pot}

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat content while still providing protein.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

bay leaves

Omit for a simpler flavor.

Welcome to the kitchen and introduce the recipe for Veleska Tava.

Prepare minced beef that has been spiced with paprika, salt, black pepper, garlic powder, and onion powder, and let it marinate in the fridge.

Form the minced beef into rustic meatballs, about the size of a walnut, ensuring they have a rough texture.

Heat vegetable oil in a deep wide skillet over medium-high heat.

Add the meatballs to the skillet in batches, ensuring not to overcrowd, and cook until they have a nice dark crust.

Remove the cooked meatballs from the skillet and set aside.

Cut a pork roast into bite-sized cubes, about the same size as the meatballs.

Season the pork cubes with Himalayan pink salt, black pepper, and garlic granules, then toss to coat.

In the same skillet, add the pork cubes and cook on medium heat until they are seared with some color, but not browned.

Slice a large onion and garlic cloves, then add them to the skillet with the pork, cooking until softened and aromatic for about 2 minutes.

Make a hole in the center of the skillet and add tomato paste, stirring to incorporate it and cook out the raw taste.

Pour in a mixture of pork and beef stock (3/4 pork, 1/4 beef) and bring to a boil, tasting for seasoning.

Once boiling, add a glass of red wine and let it boil for an additional 5-10 minutes to reduce slightly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary