Veal Stew

Pasta dishes are just always delicious!

Cleanly parry the meat and cut into 2 cm cubes, chop the bones into on the spot pieces. Sauté the meat cuts together with the bones in a roasting pan with drippings until well browned.

Add the diced roasted vegetables and fry them well too. Add enough water to half cover the bones.

Add new spice, a bay spice, clove and peppercorns. Simmer everything leisurely for about an hour on low heat, adding a little water at a time.

After the cooking time, strain through a fine sieve and boil the stock repeatedly by half.

For the ragout, sauté the onion in a saucepan with olive oil, add the paradeis pulp and sauté briefly, then add the meat and brown on all sides. Add capers, sage, apricots, bay leaf spice, lemon zest and juice of one lemon. Extinguish with a little bit of veal stock and steam covered for about 45 minutes. Keep stirring and adding a little bit of stock (in total you need about 300 ml of stock).

Shortly before the end of the cooking time, crumble in the bread and thicken the ragout with it. Season to taste with salt and freshly ground pepper.

The ragout goes well with butter noodles.

P P #

Related Recipes:

Veal Shank Ragout with Capers and ShallotsRinse and dry the knuckle slices. Cut the skin all around with a sharp kitchen knife, season the meat with... Bound Oxtail SoupThis is how it’s done: when you buy the ox, cut it into individual joints. Wash the ox tail and the... Beef Soup & Consomme – Soup & Consomme(*) Makes about 2.5Liter Soup (beef broth): Rinse the bones and blanch in a large saucepan in enough boiling... Rabbit Terrine(*) For a pie dish of about 1250ml capacity, enough for six to eight servings. Rinse, dry and skin the rabbit... Veal Cream Goulash with Butter Gnocchi – Heino HuberFor the veal goulash, parry the veal shoulder and cut it into cubes weighing about 30g. Fry the onions in... Indonesian Rice Table 3/4*Curry soup : Original to this recipe instead of celery take SerS, an Indian plant that you can get canned in... Veal Cream Goulash with Autumn VegetablesPasta dishes are always a good idea! Preparation (circa 55 min): Make pasta in light salted water al dente... Mexican Noodle Pan – CholesterolPasta dishes are always a good idea! The Italian pasta varieties not only taste great, they have the added... Straw and HayPasta dishes are always a good idea! Melt the butter, heat the peas in it for 2-3 min. on low heat. Add crème... Leg of Venison with Brussels Sprouts and Mushroom CreamCrush peppercorns, juniper and bay leaves very finely. Rub meat all over with salt and spices. Heat clarified...