Baked veal with vegetables and MEVGAL Feta Cheese

150 minutes


Serves 6

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


  • 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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