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🍽️ Tender Veal Stew with Noodles

893 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg veal (from the leg)
• 500 g Teltow turnips
• 2 bunch spring onions
• 1 garlic clove
• 6 anchovy fillets (in oil)
• 1 tsp grated lemon zest
• 3 tbsp butter
• 1 tbsp tomato paste
• salt
• pepper (from the mill)
• 1 tsp paprika powder (mild sweet)
• 100 ml brandy
• 500 g ribbon noodles
• 1 tbsp chopped tarragon
• 250 g whipping cream

Instructions

1. 1. Cut the veal into large, bite-sized cubes. Peel the turnips, quarter them, and cut them into bite-sized pieces. Wash the spring onions, trim the ends, and chop the white and light green parts into small pieces.
2. 2. Peel the garlic and chop it finely. Remove the anchovies from the pack, pat them dry, and chop them as well. Melt the butter in a large pot and gently sweat the vegetables together with the garlic, anchovies, and lemon zest for 5 minutes under a lid.
3. 3. Add the meat and the tomato paste. Season everything with salt, pepper, and paprika powder. Let the stew simmer under a lid on low heat for 30 to 40 minutes in its own juices, stirring occasionally. Add the cognac in the last 10 minutes and let it cook along.
4. 4. Cook the noodles in plenty of boiling salted water until al dente (firm to the bite) and drain them. Stir the cream into the stew and bring it to a brief boil. Add the tarragon and season the sauce with salt and pepper to taste.
5. 5. Let the stew rest for 5 minutes under a lid. Serve it together with the ribbon noodles. Garnish the dish as desired with fresh spring onion greens and fresh tarragon.

Nutrition per serving

• kcal: 893
• Protein: 62 g · Fett/Fat: 34 g · Carbs: 74 g