Bosnian Veal Sauce AKA Sitni ─ćevap Recipe

  • Author: Aida
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 4 1x
  • Category: Meats/ Sauces



  • 23 tablespoons vegetable oil
  • 2 onions (medium-large)
  • 2 garlic cloves
  • 68 carrots (medium, or 20 baby carrots)
  • 1 pound veal (or tender beef)
  • 34 tablespoons fresh parsley
  • 1 (8-ounce) can tomato sauce
  • 1/2 teaspoon sugar
  • 1 teaspoon paprika
  • 34 cups water (divided)
  • Salt and pepper to taste


  1. Heat oil in a large pan. Dice onions, carrots, garlic, meat and parsley.
  2. Add onions, garlic and carrots to the pan and simmer over medium high heat for 5-10 minutes until onions are lightly caramelized.
  3. Add meat to the pan along with 1 cup of water. Simmer for another 10-15 minutes until water almost evaporates.
  4. Add tomato sauce, sugar, paprika, and parsley to the pan. Simmer together for 5-10 minutes making sure nothing burns. (If needed add a little more water, and lower heat to medium.)
  5. Finally, add 2 cups of water to the sauce, cover the pan and lower heat to medium. Allow the sauce to boil at which point you should lower the temperature to low for a few more minutes. When the sauce is thicker than a soup but thinner than a stew, and the meat is tender, your sauce is finished.
  6. Add salt and pepper to taste, and serve over white rice, or pasta.


Don’t forget to prepare your rice or pasta simultaneously!

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