Calf Lung Stroganoff
- 800 grams kitchen-ready Veal lung
- 1 onion
- 1 carrot
- 1 Leek
- 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
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.
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.
For dumplings cut rolls into thin slices. Place sliced rolls in a bowl, pour warmed milk over slices and let stand about 30 minutes.
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.
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!).