🍽️ Swabian-style Veal with Cream Sauce

Name: Swabian-style Veal with Cream Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g veal (e.g. shoulder); 2 veal bones; 1 onion; 1 bay leaf; 4 cloves; 2 carrots; 1 clove garlic; 4 sprigs thyme; 1 sprig parsley; 2 tbsp wine vinegar; 1 tsp peppercorns; 2 tbsp butter; 2 tbsp flour; 150 ml dry white wine; 100 ml whipping cream; lemon juice; salt; nutmeg; pepper (from the mill); 1 egg yolk; 1 tbsp freshly chopped parsley

482 kcal · 30 min · 4 servings

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Ingredients

800 g veal (e.g. shoulder)
2 veal bones
1 onion
1 bay leaf
4 cloves
2 carrots
1 clove garlic
4 sprigs thyme
1 sprig parsley
2 tbsp wine vinegar
1 tsp peppercorns
2 tbsp butter
2 tbsp flour
150 ml dry white wine
100 ml whipping cream
lemon juice
salt
nutmeg
pepper (from the mill)
1 egg yolk
1 tbsp freshly chopped parsley

Instructions

1. Rinse the meat and bones under running water. Then pat them dry thoroughly with a kitchen towel.
2. Place about 3 liters of water in a large pot and bring it to a boil.
3. Add the meat and bones to the boiling water.
4. Reduce the heat so that the liquid simmers very gently.
5. Regularly skim off the foam that rises to the surface with a spoon.
6. Peel the onion and firmly press the bay leaf and cloves into it.
7. Peel the carrots and cut them into coarse cubes.
8. Peel the garlic clove.
9. Add the prepared vegetables, the studded onion, the herbs, and the vinegar to the meat in the pot.
10. Make sure all ingredients are well covered with liquid.
11. Add the peppercorns.
12. Let it simmer on low heat for about one and a half hours.
13. Melt the butter in a casserole dish.
14. Stir the flour into the butter.
15. Let the mixture foam up briefly.
16. Deglaze the mixture with white wine.
17. Also add some of the meat broth.
18. Let the sauce thicken slightly while stirring occasionally.
19. Add the cream to the sauce.
20. Lift the finished veal out of the broth.
21. Let the meat drain well.
22. Cut the meat into large cubes.
23. Add the meat cubes to the sauce.
24. Season the sauce with lemon juice, salt, nutmeg, and pepper.
25. Remove the pan from the heat.
26. Stir the egg yolk into the sauce.
27. Sprinkle the dish with parsley.
28. Serve with spätzle (egg noodles).

Nutrition per serving

kcal: 482
Protein: 42 g · Fett/Fat: 27 g · Carbs: 11 g