Triestine Veal Stew

Sguazeto de Vedel

Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

This is a very popular and traditional dish in Trieste. Sguazeto means stew in Triestine dialect, hut it also implies a sauce or gravy. There is a recipe for enhancing pan juices to make a delicious and spicy gravy.


  • pounds/500 g small veal chunks, relatively fatty
  • 2 tablespoons/30


In a large pot, combine the veal, olive oil, butter, onion, garlic, parsley, salt, and cinnamon over high heat. Cook, stirring actively, until the veal is browned on all sides. Add the wine and ¾ cup/150 ml water, stir well, and reduce the heat to low. Simmer, uncovered, for about 1 to 1¼ hours, until the veal is tender and you have a nice dense sauce. If you feel that the sauce is becoming a l