VEAL STEW WITH SPÄTZLE

Spätzle zum Kalbsraout

machen aus diesem Gericht einen Hochgenuss, womit wollen Sie sonst die Soße so richtig genießen?

Preparation:

If you don’t already have one, you should order the Spätzlewunder (Muxel’s Magic Spätzle Board) a week before making homemade Spätzle.

 Professional Advise: 
For veal stew use the economical neck and shoulder cuts.

  Preparation time: 70 mins

  Difficulty level: : advanced

  Spiciness: not hot

  Costs: minimal

  Energy value:: ca. 650 kcal per portion.

Rezept Kalbsragout mit Spätzle

Bring 2 l (about 3 ½ pints) of water to the boil with salt, celery, leek, carrot, peppercorns and the sage leaf. Cut the meat into bite-size pieces, add to the broth and simmer for a good hour. When the meat is done, remove it from the broth and put aside. Then sieve the broth through a strainer. You will need about 1 l (just under 2 pints) of it for this recipe and can enjoy the rest some other time.
Prepare a Béchamel sauce by sautéing a finely chopped onion in the butter; add flour and gradually 1 l of the sieved broth, stirring constantly. Season to taste with wine, lemon juice, pepper, a pinch of sugar, a little salt and freshly grated nutmeg. Add half a carton of cream and the veal.
Reduce the heat and let the dish stew for 5 – 10 minutes until you have prepared your Spätzle dough according to the basic recipe. As usual scrape the dough into lightly boiling water through the Spätzle board, skim off the finished Spätzle and stir in a knob of butter. You can serve this with seasonal vegetables such as peas, carrots or kohlrabi. Black salsify, also called scorzonera, is particularly delicious as an accompaniment. Enjoy!

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