Here are two marvellous Pasticada recipes:   

 Dalmatian Stewed Beef I

(Pasticada)

"Though Dalmatia is best known for its seafood, one cannot omit this dish from a list of traditional Dalmatian specialties. We have included two different versions. Both are tasty and we encourage you to try each of them! This dish is usually served with Potatoes with Swiss Chard (pg 138)
however, mashed potatoes, fresh pasta or rice would be good as well.

Serves 8 to 10

1/2 to 3/4 cup cooking oil
3 1/2 pounds beef round
1/4 pound smoked bacon, cut into 1/2-inch pieces
salt and pepper to taste
1 pound soup vegetables chopped (carrots, celery, parsley root, parsnips)
2 tablespoons chopped rosemary
1 bay leaf
15 to 20 peppercorns
1/4 cup all-purpose flour
1 cup white wine
1 cup beef stock
1/2 cup pitted and halved olives
juice of 1 lemon

Heat the oil in a large deep Dutch oven or a deep stockpot with a lid. Make pockets with a sharp knife all over the beef round and insert the smoked bacon pieces into the pockets. Season with salt and pepper. Then fry the round quickly in oil to brown all sides. Remove and transfer to another dish. Brown the chopped vegetables in the same oil. When the vegetables have become lightly browned, add the rosemary, bay leaf and peppercorns. Stir and then place the meat on top. Cover the dish and stew on medium heat for about 2 1/2 hours, adding water when necessary. When the meat is tender and done, remove it and once again transfer to another dish.

Add the flour to the vegetable mix, stirring thoroughly. Add the wine and stock and simmer uncovered, stirring frequently until the sauce thickens. When it has thickened to a gravy-like consistency, strain it. If so desired, you may purée the vegetables and add them back to the sauce (add liquid if the sauce becomes too thick). Add the olives to your sauce and season with lemon juice and salt. Slice the meat, arrange on a platter, and either pour the sauce over top or serve separately.
2 tblsp. chopped rosemary
· Use canned beef stock and frozen baby carrots.

· Reduce the oil after you have browned the beef. Use less bacon but do not omit.

Click here for the second Pasticada recipa

     From The Best of Croatian Cooking by Liliana Pavicic and Gordana Pinker-Mosher.

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