Braised Veal Veal

Divide the detached muscle strands of the calf’s stalk lengthwise. However, do not cut away the skin that surrounds the muscle. Season with salt and white pepper from the mill, fry in fat all around and lift out of the pan. Fry onion in the same casserole until lightly browned. Add the fried veal and pour in the soup. Cover and simmer on the stove or in a preheated oven for about 2.5-3 hours until soft. Remove the veggies and strain the juice. Mix liquid butter with flour and thicken the juice with it. Put Vögerl in again briefly and serve with the juice.

Preparation Tip:

Veal kebabs are usually larded, but if cooked gently, they remain very juicy even without larding. RECOMMENDATION: Schwammerlreis, Rollgerstl with Schwammerln, parsley potatoes and salad

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