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Veal cobbler

Cooking recipes / Top Picks / Meat in the oven

8 servings
3 hours

Veal - 500 grams, Onions - 1 pc., Carrots - 1 pc., Eggplant - 1 pc., Bell pepper - 1 pc., Tomatoes - 2 pcs., Vegetable oil - 1 tbsp., Ground black pepper - to taste, Salt - to taste, Garlic - 2 teeth, Wheat flour - 350 gr, Hard cheese - 150 gr, Yeast - 4 gr, Milk - 150 ml, Salt - 0.3 tea liters

To begin with, make buns with cheese. Heat the milk a little, mix with yeast and salt. Add flour (not all at once, as needed). Knead the dough.

Grate the chilled cheese.

Add grated cheese. Knead the soft dough to spread the cheese evenly. Cover the dough with a towel and leave to approach in a warm place, for about an hour and a half (the dough should increase by 2-3 times).

Meanwhile, start making stew. You will need veal, onions, garlic, carrots, eggplant and tomatoes.

Cut onions, carrots, aubergines in small cubes. Suppress garlic.

Cut all films, excess fat from veal. Cut into small pieces and fry in vegetable oil.

Add onions to the meat, put out for a few minutes. Then add carrots and eggplant with garlic.

Wash the tomatoes, cut into small slices and interrupt with a blender until mashed.

Add cut peppers (can be frozen), tomato mash to meat with vegetables. Salt, pepper and mix. Put out another 10-15 minutes.

When the dough comes up, put on a floured surface, form small round buns. Cover with a towel and let go for another 15-25 minutes.

Then put the stew in a heat-resistant dish with high sides. You can put it in portioned pials or in one large dish.

Put the finished balls on top, not very tightly to each other, since the dough will increase in volume. Send the form with the cobbler to the oven heated to 190 degrees for 30-35 minutes.

The dish is ready when the buns are browned.

Additionally, you can sprinkle grated cheese on top. You can serve the dish both warm and cold.