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Veal Stew with Morels

and Crayfish
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Veal Stew with Morels

Veal Stew with Morels - Classics of German cooking for special occasions

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35 min.
ready in 1 hr 20 min.
Ready in

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Nutritional values

Sunday cuisine à la great-grandmother - only much lower in calories than in the old days and thanks to the soy cream with far less cholesterol. Veal and crayfish tails put a lot of protein on the plate; morels add flavour and an extra portion of minerals.

You could almost call morels "truffles for the poor": They have a similarly special aroma as the expensive gourmet speciality and are also suitable for fine cuisine. Fresh they are rare and by no means cheap, so dried morels are a great choice.

1 serving contains
(Percentage of daily recommendation)
Calorie460 kcal(22 %)
Protein61 g(62 %)
Fat20 g(17 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0 mg(0 %)
Vitamin D0.4 μg(2 %)
Vitamin E3.2 mg(27 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.6 mg(55 %)
Niacin25.2 mg(210 %)
Vitamin B₆0.8 mg(57 %)
Folate32 μg(11 %)
Pantothenic acid2.1 mg(35 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C1 mg(1 %)
Potassium583 mg(15 %)
Calcium27 mg(3 %)
Magnesium62 mg(21 %)
Iron6.7 mg(45 %)
Iodine4 μg(2 %)
Zinc5.6 mg(70 %)
Saturated fatty acids4.7 g
Uric acid415 mg
Cholesterol178 mg
Development of this recipe:


dried Morel
1 ½ pounds Veal
3 shallots
2 tablespoons vegetable oil
1 heaping tablespoon Pastry flour
¾ cup dry white wine (or chicken stock)
¾ cup Chicken broth
¾ cup Soy creamer
1 tablespoon butter
8 pre-cooked, pickled crayfish (drained)
2 sprigs Tarragon
How healthy are the main ingredients?

Kitchen utensils

1 Pot with lid, 1 Small pot, 1 Small skillet, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Coffee filter (or paper towels), 1 Fine-mesh sieve

Preparation steps

Veal Stew with Morels preparation step 1

Rinse the morels thoroughly under warm running water, then soak in a small bowl of hot water.

Veal Stew with Morels preparation step 2

Meanwhile, rinse the veal, pat dry and cut into 5 mm (approximately 2-inch) cubes. Season with salt and pepper.

Veal Stew with Morels preparation step 3

Peel the shallots and finely chop.

Veal Stew with Morels preparation step 4

Heat the oil in a pan over high heat and cook the veal until light brown on both sides.

Veal Stew with Morels preparation step 5

Add shallots and sauté until translucent, stirring frequently, 2-3 minutes.

Veal Stew with Morels preparation step 6

Sprinkle veal with flour and cook until evenly coated, stirring, 1-2 minutes. Pour in the white wine and stock and bring to a boil. Cover and simmer over medium heat until meat is very tender, about 50 minutes.


Meanwhile, lift morels out of the water and squeeze to remove excess moisture. Line a fine-mesh sieve with a coffee filter or paper towel and pour the soaking water through the sieve into a clean bowl.

Veal Stew with Morels preparation step 8

Pour the strained water into a small saucepan and bring to a boil. Continue to boil until reduced by about half. Coarsely chop the morels.

Veal Stew with Morels preparation step 9

Pour the reduced soaking water and soy creamer into the veal stew and cook, uncovered, until thickened, about 5 minutes.

Veal Stew with Morels preparation step 10

Heat the butter in a small pan. Cook the morels and crayfish until heated through, stirring, about 1 minute. Season with salt and pepper and stir into the stew.

Veal Stew with Morels preparation step 11

Rinse tarragon, shake dry, pluck leaves and finely chop. Stir into the sauce and season with salt and pepper. Serve immediately.