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Eingemachtes kalbsfleisch (veal in gravy)
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| Artist: |
_ |
| Categories: |
Desserts, German, Meats, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 500
| grams | Veal (haunch is best) (a | | | -generous lb) | | 1
| | Onion | | 1
| | Bay leaf | | 1
| | Lemon | | 1
| | Yellow turnip [substitute: | | | -carrot] | | 1/2
| | Leek | | | A bit of celeriac (optional) | | 2
| | Cloves | | | A bit of flour | | 100
| grams | Butter (7 Tbsp) | | 1
| tbsp | Vinegar | | | Salt to taste | | | Sugar to taste | | | Pepper to taste | | 1
| | Egg yolk OR a bit of saffron |
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Procedures:
| 1 | Cut the meat into large cubes, and put into a pot with along with 1 ?quarts water, the onion, bay leaf, as well as the other vegetables. | | 2 | Simmer, covered, until done. | | 3 | Remove the meat. | | 4 | Strain the broth and set aside. | | 5 | In a saucepan, melt the butter, add the flour and make a [light] roux. | | 6 | Add a bit of the broth [and stir until smooth]. | | 7 | In order to thicken the gravy, briefly bring it to a boil, and then stir in the egg yolk or saffron. | | 8 | Adjust seasonings with salt, pepper, a bit of vinegar, sugar, and lemon juice. | | 9 | Let the meat steep in the gravy a few minutes. | | 10 | Serve with "kartoffellaible" or pasta. | | 11 | Serves 4 |
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