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Baked veal with vegetables and MEVGAL Feta Cheese

One of the most delicious summer dishes! Cook it while there are still plenty of seasonal vegetables around!

Baked veal with vegetables and MEVGAL Feta Cheese

One of the most delicious summer dishes! Cook it while there are still plenty of seasonal vegetables around!


150 min

Difficulty
READ THE RECIPE

Ingredients

  • ½ kg veal breast
  • 4 Tbsp olive oil
    •
  • 3 cups hot water
    •
  • 2 cloves garlic
    •
  • 3 potatoes
    •
  • 3 multicoloured peppers
    •
  • 3 onions
    •
  • 3 ripe tomatoes or 2 packets chopped tomatoes
    •
  • 250 g fresh, or frozen, flat  green beans
    •
  • Parsley
    •
  • Paprika
    •
  • Freshly ground pepper
    •
  • Salt
    •
  • 150g MEVGAL feta, in pieces
    •
  • 2 Tbsp balsamic vinegar 
    •

    Instructions

  • For the baked veal with vegetables: cut the meat into large pieces. Heat 2-3 Tbsp of the olive oil and brown the meat for a few minutes. Add 3 cups hot water. Cover and boil the meat over medium heat for 35-40’.

  • Prepare and wash all the vegetables and cut all except the beans into slices. Layer all the potatoes in a casserole dish or deep baking tin, followed by all the meat, onions, peppers, beans and top with the tomatoes. Push the garlic into the food.

  • Sprinkle with a little parsley and paprika. Pour over 1 cup of the broth from the boiled meat (reserve the rest for use in a soup, sauce, rice, etc.) sprinkle with the vinegar and drizzle with the olive oil.

  • Lay a piece of greaseproof paper over the surface then cover with aluminium foil, sealing all the edges.

  • Bake in a very hot preheated oven at 250 degrees C, conventional setting, for 30’ then reduce the heat to 160 degrees C. Slow cook the food in a cool oven for approximately 2.45’ hours. Uncover after 2.15’ hours and dot with the pieces of feta. Leave to slow cook in the oven for a further 30’, until the feta has melted and only a little oil remains.

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    Thessaloniki, Greece
    +30 23910 59365
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