Calf Lung Stroganoff

with Dumplings
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Calf Lung Stroganoff

Calf Lung Stroganoff - Calf Lung Stroganoff with Dumplings

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Health Score:
6,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
3 h. 15 min.
Preparation

Ingredients

for
4
Ingredients
800 grams kitchen-ready Veal lung
1 onion
1 carrot
1 Leek
salt
1 pinch sugar
5 peppercorns
2 cloves
Juniper berries
2 bay leaves
140 milliliters Vinegar
40 grams clarified butter
250 milliliters Veal stock
125 milliliters Riesling
100 milliliters Whipped cream
For the dumplings
2 stale White rolls
100 milliliters milk
1 shallot
½ bunch parsley
1 tablespoon butter
1 egg
salt
peppers
Nutmeg
How healthy are the main ingredients?
Whipped creamparsleysugaronioncarrotLeek

Preparation steps

1.

Soak lung in cold water for about 1 hour. Rinse, drain and place in a pot covered with cold water.

Rinse and chop vegetables. Add vegetables and spices to pot with lung and bring to a boil. Allow to simmer for about 1.5 hours then cool in cooking liquid.

2.

Remove lung, squeeze and cut into thin strips. Fry strips lightly in butter, deglaze with veal stock, then add Riesling and cream and simmer for about 10 minutes.

3.

For dumplings cut rolls into thin slices. Place sliced rolls in a bowl, pour warmed milk over slices and let stand about 30 minutes.

4.

Meanwhile peel and finely chop shallot. Rinse parsley leaves, pluck and chop finely. Add half chopped parsley with shallot to bread slices and mix well. Add egg to bread mixture to form a soft dough. Season with salt, pepper and nutmeg.

5.

With moistened hands form four small dumplings. Drop dumplings into boiling salted water and simmer over medium heat for 10 to 15 minutes (do not boil!).