Benedictine Stew from Einsiedeln Abbey
A thick stew of veal, leek, onion and soft cheese. Veal provides complete protein, while slow cooking tenderizes the meat.
Ingredients: veal (400 g), bone broth (200 g), soft cheese (150 g), butter (30 g), leek (400 g), onion (300 g), table salt (3 g), black pepper (1 g).
Wash the leek, cut it lengthwise and slice both the white and green parts very thinly. Slice the onion thinly as well.
Melt the butter in a heavy-bottomed pot. Fry the leek and onion over low heat for 10 minutes, until soft but not browned.
Pour in the bone broth, cover and simmer for 15 minutes.
Finely chop the veal with a sharp knife and fry it in a separate pan with a little butter until cooked through.
Combine the veal with the softened onion mixture, add the soft cheese, season with salt and black pepper, and mix. Serve hot.
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