Münsterländer Töttchen (Sweet-and-Sour Veal Ragout)

Name: Münsterländer Töttchen (Sweet-and-Sour Veal Ragout)
Prep time: 30 min
Cook time: 115 min
Total time: 145 min
Yield: 4 servings
Ingredients: 600 g veal (breast or shoulder); 1 l water; 1 piece onion for the stock; 1 bunch soup vegetables (carrot, leek and celeriac); 2 piece bay leaves; 4 piece cloves; 6 piece peppercorns; 1 tsp salt; 2 piece onions; 2 tbsp butter or margarine; 2 tbsp plain flour; 500 ml cooking stock; 2 tbsp white wine vinegar; 1 tbsp sugar; 1 tbsp medium-hot mustard; 1 pinch ground allspice; salt to taste; pepper to taste; 2 tbsp chopped parsley; 4 slice black bread

A German classic from North Rhine-Westphalia: in the Münsterland, Töttchen comes to the table as a sweet-and-sour ragout of boiled veal, finely diced and in a pale onion sauce. Vinegar, sugar and mustard give it its typical tang, cloves and allspice a fine spice note. Hearty black bread belongs with it.

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Cook time

145 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

400 kcal

Calories

35 g

Protein

13 g

Fat

31 g

Carbs

Ingredients

For 4 servings

Instructions

1
Rinse the veal in cold water and pat it dry. Halve the onion for the stock, trim the soup vegetables and cut them into rough pieces.
2
Bring the water to the boil with the onion halves, soup vegetables, bay leaves, cloves, peppercorns and the salt, then put in the meat.
3
Simmer the veal gently over low heat, covered, until it is cooked right through, tender and easy to pull apart with a fork.
4
Lift out the meat, let it cool briefly and cut it into cubes of about 1 cm. Pour the stock through a sieve and measure out 500 ml of it.
5
Peel the two onions and dice them very finely. Melt the butter or margarine in a pan and sweat the diced onion until translucent, without letting it take on colour.
6
Dust the plain flour over the top, cook it briefly and pour in the measured cooking stock bit by bit, stirring. Let the sauce simmer uncovered over low heat until it is creamy.
7
Season the sauce boldly with white wine vinegar, sugar, medium-hot mustard, the ground allspice, salt and pepper so that it tastes sweet and sour.
8
Stir in the diced meat and let it stand over the lowest heat, without bringing the ragout back to the boil.
9
Spoon the Töttchen into small bowls, scatter with the chopped parsley and serve with the slices of black bread.