Veal Stew with Marrow Dumplings and Sour Cream

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Veal Stew with Marrow Dumplings and Sour Cream
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1 hr 30 min.
ready in 4 h. 50 min.
Ready in


For the stew
750 grams Veal lung
400 grams veal heart
80 grams beef marrow
40 grams Leeks
1 carrot
30 grams Parsnips
50 grams Celery root
1 onion
1 bay leaf
3 cloves
3 stems Celery root
¼ liter white wine
80 milliliters White vinegar
1 organic lemon (juice)
For the dumplings
80 grams white bread (day old)
50 milliliters milk
50 grams crust removed white bread
10 grams butter
1 shallot
1 tablespoon chopped parsley
1 egg
1 egg yolk
freshly ground peppers
For the sauce
40 grams clarified butter
1 teaspoon sugar
40 grams Pastry flour
40 grams onions
40 grams Pickled cucumber (cut into strips)
1 tablespoon small Caper
1 teaspoon Tomato paste
½ teaspoon Mustard
1 teaspoon chopped marjoram
2 chopped Anchovy fillet (canned)
1 splash Worcestershire sauce
For the sour cream
125 grams Crème fraiche
50 milliliters Whipped cream (at least 30% fat content)
cayenne pepper
40 grams Pickled cucumber (cut in strips, to garnish)
1 tablespoon scallions (for garnish)
How healthy are the main ingredients?
white breadWhipped creamwhite breadLeekonionParsnip

Preparation steps


For the stew: Rinse lung and heart meat under running cold water until water runs clear. Rinse, trim or peel vegetables for the cooking broth. Push bay leaf and cloves into the onion. With kitchen twine, tie together leeks, carrots, parsnip and celery root and add with 2.5 liters (approximately 10 1/2 cups) of water, the meat, the studded onion, wine, salt and 50 ml (approximately 1 2/3 ounces) of vinegar into a large pot. Bring to a boil and gently simmer for 20 minute. Remove lung and heart meat out of the water. Prick the lungs a few times so the air can escape. Add everything into the broth. Cover with a lid which is slightly smaller than the pot in diameter and is heavy so that the lung is constantly covered by liquid. Cook lung for 75 minutes and the heart for 1 1/2 hours. Remove lungs and heart, place in a bowl filled with cold water and cover with an upturned plate and leave to cool. Once cool, cut both into thin slices, then cut into fine strips. Combine with lemon juice and remaining vinegar, mix and chill for 1/2 hour. Measure out 700 ml (approximately 3 cups) of cooking liquid.

For the dumplings: Rinse beef marrow under cold water, pat dry and dice finely. Cut white bread from the day before thinly, pour milk over and let soak for about 10 minutes. Cut bread with crust removed into small cubes and fry in butter until golden brown. Peel shallots, chop finely and fry briefly. Squeeze out soaked bread, process with bread cubes, shallot, marrow and remaining dumpling ingredients until smooth and allow to rest at least 30 minutes in the fridge.

For the sauce: Melt butter in a saucepan, add sugar and allow it to brown. Add flour and fry until light brown. Peel the onion, chop finely and add to saucepan. Stir in pickles and capers. Add tomato paste and sauté briefly. Pour reserved cooking juices through a sieve into saucepan, stir well and bring to a boil. Reduce heat and let sauce simmer for 20 minutes. Then mix with a blender and reheat. Add lungs, heart, mustard, marjoram and anchovies, mix and simmer for a few minutes. Season with salt, pepper and Worcestershire sauce.


Meanwhile, from the dumpling dough, shape into table tennis ball sized dumplings, let stand for 10 minutes then cook in boiling salted water.

For the sour cream: Combine creme fraîche and cream with the spices and mix until smooth. Spread stew on warmed plates and arrange the drained dumplings on it. Garnish with 1 dab of sour cream on top and serve sprinkled with cucumber and chives.