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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
How To make Eingemachtes Kalbsfleisch(Veal In Gravy)'s Videos
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.
(German) Brown Stock: Brauner Fond | Real German Food
The brown stock or 'Brauner Fond' as its called in German is the base for many German dishes. It serves as a braising liquid as well as a foundation for great sauces. In this video I show you how to make this kind of stock by yourself. And don't worry it is also perfect for non-German dishes.
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Ingredients (6-7l or 1,6-1,8 gallons):
- 1,5kg (3,3lbs) or 1,5 parts beef or veal bones, you can use oxtail, marrow bones or regular meat bones
- 1,5kg (3,3lbs) or 1,5 parts onions
- 1kg (2,2lbs) or 1 part carrots
- 1kg (2,2lbs) or 1 part celeriac
- 150g (5oz) or 0,15 part tomato paste
- 12g (1tbsp) black peppercorns
- 8g (1tbsp) allspice
- 10-12 juniper berries
- 2-4 cloves
VEAL RAGOUT | HOW TO MAKE RECIPES | EASY RECIPES
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German Fried Potatoes: Bratkartoffeln | Great Side Dishes | Real German Food
In this video I show you how to make super delicious German fried potatoes, which we call 'Bratkartoffeln'. They are a great side dish and go well with about anything. On top of that you can prepare them easily in advance and depending on the size of your crowd, you can finish them in the oven or in a pan.
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Ingredients:
1,5kg (3,3lbs) potatoes
60ml (2oz) white vinegar
Salt to taste
Canola oil
Clarified butter
Black pepper
Veal with lemon sauce
Veal with lemon sauce
4 slices of veal
1 1/2 lemon juice
1tbs corn starch
1tbs of flour
Salt
Pepper