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Ingredients
- 500 gm Veal (haunch is best) (a generous lb)
- 1 x Onion
- 1 x Bay leaf
- 1 x Lemon
- 1 x Yellow turnip [substitute: carrot]
- 1/2 x Leek A bit of celeriac (optional)
- 2 x Cloves A bit of flour
- 100 gm Butter (7 Tbsp)
- 1 Tbsp. Vinegar Salt to taste Sugar to taste Pepper to taste
- 1 x Egg yolk Or possibly a bit of saffron
Directions
- Cut the meat into large cubes, and put into a pot with along with 1 1/2 qts water, the onion, bay leaf, as well as the other vegetables. Simmer, covered, till done. Remove the meat. Strain the broth and set aside. In a saucepan, heat the butter, add in the flour and make a [light] roux. Add in a bit of the broth [and stir till smooth]. In order to thicken the gravy, briefly bring it to a boil, and then stir in the egg yolk or possibly saffron.
- Adjust seasonings with salt, pepper, a bit of vinegar, sugar, and lemon juice. Let the meat steep in the gravy a few min.
- Serve with 'Kartoffellaible' or possibly pasta.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 201 | 68% |
| Total Fat 22.83g | 29% |
| Saturated Fat 13.6g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 233mg | 10% |
| Potassium 383mg | 11% |
| Total Carbs 6.23g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.39g | 2% |
| Protein 17.37g | 28% |
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