Veal Stew with Dumplings

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Veal Stew with Dumplings
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h.
Ready in

Ingredients

for
4
For the stew
750 grams
400 grams
1 stalk
1
1
100 grams
1
1
2
200 milliliters
50 milliliters
For the dumplings
8
day old White rolls
200 milliliters
1
2 tablespoons
1 tablespoon
freshly chopped Parsley
1
freshly ground Pepper
Breadcrumbs (as needed)
Parsley (for garnish)
For the sauce
1
1
2
40 grams
1 teaspoon
40 grams
1
1 tablespoon
freshly chopped Marjoram
100 milliliters

Preparation steps

1.

For the stew: Rinse lung and heart well under running water. Peel or rinse the leek, carrot, parsnip, celery root and onion and coarsely chop everything. Bring everything to a boil with the bay leaf, cloves, white wine and vinegar. Add lungs and heart into the water so that everything is well covered. Gently simmer 70-90 minutes until soft. Then remove from sauce, let cool and cut into thin strips. Pour the cooking juices through a sieve and reserve.

2.

For the dumplings: Cut rolls into slices, place in a bowl and pour hot milk over. Peel shallot, chop finely and fry in butter, stir in parsley and let sauté briefly. Add egg to the rolls. Add salt, pepper and nutmeg and fried shallot mixture, mix gently and let stand for about 15 minutes. Add some breadcrumbs if necessary to create a good malleable dough then form into dumplings. In a large pot, bring lightly salted water to a boil and simmer dumplings until done for about 20 minutes.

3.

For the sauce: Peel onion and carrot and cut both into fine strips. Also cut pickles into strips. Slightly brown the onion in hot butter. Sprinkle with sugar and flour. While stirring, once juices get dark, pour in 500 ml (approximately 2 cups) of reserved cooking liquid. Add carrot, bay leaf and pickles and gently simmer, stirring occasionally, about 15 minutes. Then add meat slices, marjoram and cream, stir well and leave for 4-5 minutes. Season with salt and pepper and serve with dumplings.