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How To make Eingemachtes Kalbsfleisch (Veal In Gravy)
500 g Veal (haunch is best) (a
-generous lb) 1 Onion
1 Bay leaf
1 Lemon
1 Yellow turnip [substitute:
-carrot] 1/2 Leek
A bit of celeriac (optional) 2 Cloves
A bit of flour 100 g Butter (7 Tbsp)
1 tb Vinegar
Salt to taste Sugar to taste Pepper to taste 1 Egg yolk OR a bit of saffron
Cut the meat into large cubes, and put into a pot with along with 1 1/2 quarts water, the onion, bay leaf, as well as the other vegetables. Simmer, covered, until done. Remove the meat. Strain the broth and set aside. In a saucepan, melt the butter, add the flour and make a [light] roux. Add a bit of the broth [and stir until smooth]. In order to thicken the gravy, briefly bring it to a boil, and then stir in the egg yolk or saffron. Adjust seasonings with salt, pepper, a bit of vinegar, sugar, and lemon juice. Let the meat steep in the gravy a few minutes. Serve with 'Kartoffellaible' or pasta. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
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Cutlet with mushroom sauce: Jägerschnitzel | Real German Food
Jägerschnitzel or German hunter schnitzel is a beautiful and juicy cutlet or tenderloin of pork, which is pan fried and served with a rich and creamy mushroom sauce. In this video I show you how to cook Jägerschnitzel the South German (Swabian) way.
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Ingredients (2 portions):
500g (1,1lbs) pork loin or tenderloin, chicken or turkey is fine as well
300g (10oz) mushrooms
1 small onion
1 shallot
80ml (1/3 cup) dry white wine
80ml (1/3 cup) heavy cream
160ml (2/3 cup) beef stock or any other stock
20g-25g flour (2-3 tbsp) flour
30g (2tbsp) butter
White pepper
Black pepper
Salt
Canola oil
Veal Recipes Easy
#vealrecipessimple #easyvealrecipes #vealrecipesoven
This is a compilation vol.1 of Balkan Lunch Box easy veal recipes.
Bamija: a classic Bosnian okra veal sauce that will make you learn to love, no, ADORE, okra! Full recipe:
Boss sauce (hadžijski ćevap): simmered veggies finished off in a water bath. Perfect little packages of delight. Full recipe:
Veal shank roast: a king worthy roast! If you learn to make one roast, this is it! Luscious, tasty, incredible, unforgettable. Full recipe:
Veal pate: no introduction necessary! Just smear it onto your favorite bread. Full recipe:
Regular veal roast: another mouthwatering piece of meat you’ll want to make over and over. Even mother in law will approve! Full recipe:
Romano bean stew: flat, big, tasty beans in a stew of veal and spices. This will fill up your InstantPot for days to come. Full recipe:
Veal schnitzels in wine: tasty, soft veal schnitzels in your favorite red with a side of perfect rice. Sign me up! Full recipe:
Dive bar veal stew: veal with potatoes and carrots, the type you’d find at one of those hole-in-the-wall Balkan roadside establishments that you can’t stop thinking about. Full recipe:
Veal medallions: with mushrooms. Topped with bread. Shut the front door!
Lamb and veal stew: what?? Yes, but we threw in some vegetables too. Full recipe:
German Boiled Beef: Tafelspitz | Easy To Make & Super Delicious | Real German Food
In this video I show you how to make German boiled beef, which we call 'Tafelspitz'. It is very easy to make, super delicious and you will be left with a beautiful beef broth on top of the dish itself. I serve the Tafelspitz with a creamy and slightly tangy and super flavourful horseradish sauce.
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Ingredients for the beef (about 6 portions):
1,5kg (3,3lbs) beef, the cut's name is top round or standing rump, but you can use anything thats good for braising
6-8 medium sized onions
5-6 medium sized carrots
1 good half of a medium sized celeriac
3-4 bay leaves
4-6 corns of allspice
15g (1tbsp) peppercorns
Salt to taste
Ingredients for the sauce (4portions):
3 small shallots
1 bunch of chives
100g (3.5 oz) jarred horseradish
60ml (2oz) white wine
180ml (6oz) heavy cream
10g (1tbsp) flour
30g (1oz) butter
1 egg yolk
350ml (12oz) of the broth from the cooked beef
Salt
White pepper
VEAL RAGOUT | HOW TO MAKE RECIPES | EASY RECIPES
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German Veal Ragout: Eingemachtes Kalbfleisch | Real German Food
Learn how to cook South German veal ragout or 'Eingemachtes Kalbfleisch' as it is called in German. This is a regional dish from the German area of Swabia. Super tender and juicy pieces of veal are simmered and then served in a rich, creamy and zesty white sauce, which is made from the broth.
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All ingredients according to the video, watch out for the difference in portion sizes.
Ingredients for the meat (4 portions):
- 1kg (2,2lbs) veal shank (or any other fatty cut like shoulder or neck)
- 500g (1,1lbs) carrots
- 500g (1,1lbs) celeriac
- 500g (1,1lbs) onions
- 1 small leek
- 1 organic lemon
- 1tbsp black peppercorns
- 1tbsp juniper berries
- 3-4 bay leaves
- salt
Ingredients for the sauce (2 portions):
- 150ml (5oz) white wine
- 300ml (10oz) braising broth
- 50g (1/4 cup) butter
- 30g (2tbsp) flour
- 1tsp ground nutmeg
- 1egg yolk
- 30ml (1oz) heavy cream
- salt
- white pepper
Frikassee selber machen / Kalbsfrikassee zubereiten / Kochausbildung
Frikassee selber machen: ob Hähnchenfrikassee oder Kalbsfrikassee; die Zubereitung vom Frikassee, die ein Kochazubi wissen sollte, hat bestimmte Regeln. Am wichtigsten ist die Unterscheideung vom Frikassee und Blankett. In diesem Frikassee-Rezept-Video geht es erstmal nur um das Grundrezept vom Frikassee/Kalbsfrikassee, bald wird aber das Blankett-Rezept online kommen und ich erkläre dann den Unterschied.
#Frikassee #Kalbsfrikassee #Kochausbildung
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Zutaten:
1 Kg Kalbsfleisch
1-2 Zwiebeln
Etwas Butter
ca. 2-3 Mehl
1 L Brühe (oder Wasser)
100ml - 150ml Weißwein
150ml - 200ml Sahne
2 Eigelbe
Etwas Lauch, Stück Petersilienwurzel, Lorbeerblatt, Thymianzweig, Salz, etwas Zitronensaft)
Gemüse, z. B. TK Erbsen nach Wunsch.