BosniaStewDinner

Sitni Ćevab

Name: Sitni Ćevab
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 5 servings
Cuisine: Bosnia
Ingredients: 800 g beef, cut into small cubes; 3 onions, sliced; 3 tbsp oil; 1 tbsp paprika; 1 tbsp flour; 400 ml beef stock or water; 1 bay leaf; salt and black pepper, to taste; parsley, chopped, for garnish

Small pieces of beef slowly simmered with onions and spices into a tender, thick stew.

prep: 20 min
cook: 2 h
total: 2 h 20 min
serves: 5
level: medium

Sitni ćevab takes small pieces of beef, rather than the whole cuts used in bosanski lonac, and simmers them slowly with onion and paprika into a thick, tender stew.

The name literally means 'small ćevap,' and it's a straightforward, everyday dish built on patience rather than a long ingredient list.

Part of our 20 best Bosnian recipes list.

method

Heat the oil in a heavy pot, and cook the sliced onions over medium heat until soft and golden, about 10 minutes.
Add the beef cubes, and cook over medium-high heat, stirring often, until browned on all sides.
Stir in the paprika and flour, and cook for a minute, coating the meat evenly.
Pour in the stock or water, add the bay leaf, and season with salt and pepper.
Bring to a simmer, then cover and cook over low heat for 1.5 to 2 hours, stirring occasionally, until the beef is completely tender and the sauce has thickened.
Remove the bay leaf, scatter with parsley, and serve hot with bread or rice.

chef's tips

Cutting the beef into genuinely small pieces, rather than large chunks, is what gives sitni ćevab its name and its quick-melting tenderness after the long simmer.
Browning the meat properly before adding liquid builds real depth in the final sauce; don't skip straight to simmering.