Veal With Sheeps Cheese (German

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Servings: 4 Difficulty: Advanced
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A savory German veal stew with fresh vegetables and creamy sheep's cheese topping
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This hearty German-style veal stew offers a comforting blend of tender meat, sweet onions, and crisp cucumbers simmered until soft. The dish is elevated by a fresh topping of crumbled sheep’s cheese, ripe tomatoes, and aromatic dill, providing a bright contrast to the rich, savory base. Perfect for a cozy dinner, it pairs wonderfully with crusty flatbread or potatoes. The combination of slow-cooked flavors and fresh herbs makes this a satisfying meal that feels both rustic and refined, ideal for weeknight suppers or casual gatherings with friends.

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Veal With Sheeps Cheese (German

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 661.8

Description

This hearty German-style veal stew offers a comforting blend of tender meat, sweet onions, and crisp cucumbers simmered until soft. The dish is elevated by a fresh topping of crumbled sheep's cheese, ripe tomatoes, and aromatic dill, providing a bright contrast to the rich, savory base. Perfect for a cozy dinner, it pairs wonderfully with crusty flatbread or potatoes. The combination of slow-cooked flavors and fresh herbs makes this a satisfying meal that feels both rustic and refined, ideal for weeknight suppers or casual gatherings with friends.

Ingredients

Directions

  1. Preheat oven according to flat bread package instructions.
  2. Cut the veal into large cubes.
  3. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  4. Brown the veal cubes in batches until sealed on all sides; remove and set aside.
  5. Peel and cube the onions.
  6. Add onions to the pot and sauté briefly until softened.
  7. Return the veal to the pot.
  8. Season generously with salt and pepper.
  9. Cover the pot and simmer gently for 40 minutes.
  10. Meanwhile, peel the cucumber, cut it lengthwise, and remove the seeds.
  11. Cut the cucumber flesh into cubes.
  12. Add the cucumber cubes to the simmering veal.
  13. Continue simmering covered for another 20 minutes until vegetables are tender.
  14. Wash and finely chop the dillweed.
  15. Peel and cube the tomato.
  16. Crumble the sheep's cheese into a bowl.
  17. Mix the crumbled cheese with the cubed tomato and chopped dill.
  18. Bake the flat bread until crisp and golden.
  19. Just before serving, sprinkle the cheese, tomato, and dill mixture over the hot veal stew.
  20. Serve immediately with the warm flat bread.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 661.8kcal
% Daily Value *
Total Fat 32.1g50%
Saturated Fat 8.5g43%
Cholesterol 229.8mg77%
Sodium 200.2mg9%
Total Carbohydrate 10.2g4%
Dietary Fiber 1.9g8%
Sugars 4.6g
Protein 77.8g156%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is adapted from a traditional German calendar entry.

If sheep's cheese is unavailable, feta or goat cheese are excellent substitutes.

Ensure the cucumber is a firm variety, such as a pickling cucumber or English cucumber, to hold its shape during simmering.

Serve with a good red wine as suggested in the original source.

Keywords: veal, sheeps cheese, german stew, onions, cucumber, dill, tomato, flatbread, comfort food, simmered, savory, herbs, dinner, meat stew, rustic, hearty, traditional, easy, one-pot
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