Eingemachtes Kalbsfleisch
(Veal In Gravy) Recipe

Origin: Germany Period: Traditional

Ingredients:

500 g veal (haunch is best) diced into large cubes
1 onion, chopped
1 bay leaf
1 swede, peeled and chopped
1/2 leek, chopped
a piece of celeriac, chopped
2 cloves
a little flour
2 tbsp plain flour
1 egg yolk (or a pinch of saffron)
1 tbsp vinegar
salt, sugar and freshly-ground black pepper, to taste
lemon juice, to taste

Eingemachtes Kalbsfleisch
(Veal In Gravy) Preparation:

Method:

Combine the meat, vegetables, onion and bay leaf in a large pan. Cover with 1.5l water. Bring to a boil, reduce to a simmer then cook, covered, until the meat is tender (about 50 minutes). Strain the meat and vegetables and set aside to keep warm (reserve the broth).

Melt the butter in a pan then add the butter and stir to form a light roux. Cook for 2 minutes, stirring constantly, then add a little of the hot broth (about 300ml) and whisk until smooth. Bring to a boil to thicken then take off the heat and whisk in the egg yolk or saffron. Season to taste with the salt, sugar, black pepper and lemon juice.

Return to the heat, over a low flame, add the meat and vegetables to the gravy then cook for 5 minutes before serving with potatoes or noodles.

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