toettchen (veal stew from the munsterland)
No Image
This is a very typical recipe from the Munsterland region of North Rhine-Westphalia in Germany. It used to be eaten as lunch or specifically on Mondays after "Schützenfest". Since there is no category "veal" I listed it as a beef dish.
yield
6 serving(s)
prep time
15 Min
cook time
1 Hr 50 Min
method
Stove Top
Ingredients For toettchen (veal stew from the munsterland)
-
700 gveal, shoulder or breast
-
1onion
-
1 Tbsponion, chopped
-
1bay leaf
-
2 Tbspcooking oil
-
1clove
-
2 Tbspflour
-
1 tspsalt
-
1 Tbspmustard
-
to tasteworcestershire sauce
How To Make toettchen (veal stew from the munsterland)
-
1Boil veal with onion, bay leaf and clove with ca. 6 cups of water for ca. 1 1/2 hours until done. Don't boil with too much heat, or the meat will dry out.
-
2Remove meat from broth, let cool slightly and remove any fat and sinews.
-
3Sift the broth and reserve.
-
4Cut the meat into cubes of ca. 1/2 inch.
-
5Sauté the chopped onion, add flour and make a roux with the reserved veal stock.
-
6Add mustard, salt and Worcestershire sauce to taste, then add the meat, heat and serve with bread rolls and a glass of beer.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT