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toettchen (veal stew from the munsterland)

Recipe by
Marion Wilting

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 g
    veal, shoulder or breast
  • 1
  • 1 Tbsp
    onion, chopped
  • 1
    bay leaf
  • 2 Tbsp
    cooking oil
  • 1
  • 2 Tbsp
  • 1 tsp
  • 1 Tbsp
  • to taste
    worcestershire sauce

How To Make toettchen (veal stew from the munsterland)

  • 1
    Boil 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.
  • 2
    Remove meat from broth, let cool slightly and remove any fat and sinews.
  • 3
    Sift the broth and reserve.
  • 4
    Cut the meat into cubes of ca. 1/2 inch.
  • 5
    Sauté the chopped onion, add flour and make a roux with the reserved veal stock.
  • 6
    Add mustard, salt and Worcestershire sauce to taste, then add the meat, heat and serve with bread rolls and a glass of beer.

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