toettchen (veal stew from the munsterland)
Updated on Jun 8, 2023
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.
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prep time
15 Min
cook time
1 Hr 50 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 700 grams veal, shoulder or breast
- 1 onion
- 1 tablespoon onion, chopped
- 1 bay leaf
- 2 tablespoons cooking oil
- 1 clove
- 2 tablespoons flour
- 1 teaspoon salt
- 1 tablespoon mustard
- to taste worcestershire sauce
How To Make toettchen (veal stew from the munsterland)
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Step 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.
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Step 2Remove meat from broth, let cool slightly and remove any fat and sinews.
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Step 3Sift the broth and reserve.
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Step 4Cut the meat into cubes of ca. 1/2 inch.
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Step 5Sauté the chopped onion, add flour and make a roux with the reserved veal stock.
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Step 6Add 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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