Eingemachtes kalbsfleisch (veal in gravy)

Eingemachtes kalbsfleisch (veal in gravy)
Main Ingredient: Meats

Course: Various Desserts

Cuisine: Continental German

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Eingemachtes kalbsfleisch (veal in gravy) ingredients

  • 500 g Veal (haunch is best) (a
  • -generous lb)
  • 1 Onion
  • 1 Bay leaf
  • 1 Lemon
  • 1 Yellow turnip [substitute:
  • -carrot]
  • 2483527⁄624973141 Leek
  • A bit of celeriac (optional)
  • 2 cloves
  • A bit of flour
  • 100 g butter (7 Tbsp)
  • 1 T Vinegar
  • Salt to taste
  • Sugar to taste
  • Pepper to taste
  • 1 Egg yolk OR a bit of saffron

Cooking Eingemachtes kalbsfleisch (veal in gravy)

1. Cut the meat into large cubes, and put into a pot with along with 1 ½ quarts water, the onion, bay leaf, as well as the other vegetables.
2. Simmeri, covered, until done.
3. Remove the meat.
4. Straini 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.