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Hand holding a wooden spoon with food above the bowl on a marble table.

Hajj Ćevap, Mushroom and Veal Sauce

Aida
Hajj ćevap or hadžijski ćevap is a delicious traditional Bosnian veal (or beef) and a veggie (onions, peppers, mushrooms) dish simmered and then baked in a water bath.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Bosnian
Servings 6
Calories 1560 kcal

Equipment

  • 6 pieces (12x12 inches, or 30x30 cm) baking paper or foil
  • 6 pieces of twine, each approximately 25-inches (60cm)

Ingredients
 
 

  • 3 tablespoons butter
  • 1 tablespoon oil vegetable, sunflower, canola, or avocado
  • 1-2 yellow onion(s) large, diced or grated
  • 16-20 ounces veal (or beef) diced into smaller squares; if beef, use sirloin, top round, or beef chuck
  • 2-3 bell peppers diced, yellow or red; or sweet Italian peppers, roga peppers, or babura peppers
  • 10-12 ounces portabello mushrooms diced, or cremini
  • 1-2 tomatoes peeled and diced, with juice, or canned
  • ground pepper to taste
  • 1 teaspoon sugar
  • 2-3 tablespoons stock powder or Vegeta, or bouillon
  • 6-8 ounces heavy cream
  • (Optional) parsley and paprika

Instructions
 

Simmer Vegetables and Meat

  • Heat oil and butter in a larger pan over medium. Add onion and stir. Simmer for about 5 minutes, then add veal. Stir and simmer for 3-5 minutes, until the meat has slightly browned. Add bell pepper and stir. After a few more minutes add mushrooms, tomatoes and spices. Mix well, and simmer another 10 minutes.
  • Heat oven to 450°F (220°C).

Make Sauce "Bags"

  • While the meat and veggies are simmering, take baking (parchment) paper (or foil) and cut out 6 squares that are approximately 12x12 inches (30x30cm) in length. Then take some twine and cut out 6 pieces that are approximately 25 inches (60cm) in length.
  • Transfer veggies and meat to your working area. Take one piece of parchment paper and transfer ⅙ of the sauce in the middle of it. (Approximately 1-2 ladles of sauce.) Follow with 2 tablespoons of heavy cream. Create a 'bag' or a 'sack' (or a "Hershey kiss") by taking the opposite ends of the parchment paper and lifting them up until they meet, and any remaining sides until the sauce is in the bottom of the sack. Squeeze the sides so none of the sauce can come out. Take the twine and tightly wrap it around the 'bag' making a bow.

Bake in Water Bath

  • Place the bags into a deep baking pan. Fill it up with hot water about half the height of the bags. (You're essentially making a water bath.) Bake for 30 minutes.
  • Lower temperature to 390°F (200°C). And bake an additional 40 minutes. Keep the level of water by adding more hot water if necessary. Turn the pan around at least once during the baking.
  • At this time you can make a side of mashed potatoes, polenta, rice or other.

Serve

  • Serve by placing a 'bag' with the sauce in a bowl or a plate. Each person should unwrap their bag on their own. Store by opening all the remaining bags and combine the sauce in an airtight container (discard the bags), and transferring the sauce to the fridge for up to 24 hours. (Don't keep it past that time as you have dairy in the form of the heavy cream.) Reheat using your preferred method.

Video

Notes

Nutritional information is a rough estimate. 

Nutrition

Serving: 1of 6Sugar: 25.7gFiber: 4.9gPotassium: 29mgCalories: 1560kcalSaturated Fat: 60.2gFat: 115gProtein: 77.6gCarbohydrates: 58.2g
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