German Veal Ragout: Eingemachtes Kalbfleisch | Real German Food

veal

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than veal.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

beef broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter and can be made from scraps.

Peel the celeriac and chop it roughly.

Chop the carrots roughly without peeling them.

Wash the leek and chop it.

Cut half a lemon into two pieces.

Peel and quarter the onions.

Place the veal into a pot without any preparation.

Add spices and fill the pot with water, salting it liberally.

Bring the pot to a boil.

Once cooked, remove the meat and filter the broth.

Let the meat cool down in the broth to retain moisture.

Cut the meat into larger chunks after cooling.

Fill a pot with the broth and keep some aside for the sauce.

Melt butter in a pot and add flour to make a roux.

Add white wine and stir to avoid clumping.

Gradually add the stock to the roux, bringing it to a boil.

Add heavy cream and stir in lemon zest, ground nutmeg, and white pepper.

Adjust the consistency with broth as needed and season with salt to taste.

Add the cooked meat to the sauce to heat through.

Turn off the heat and whisk in the egg yolk quickly to avoid curdling.

Plate the dish and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens