ROAST VEAL IN GRAVY
Ingredients
600 g veal neck
1 carrot
1 onion
2 cloves garlic
1 parsley
1 small celery
1/2 glass broth
Marinade:
1 teaspoon sweet paprika
5 bay leaves
5 grains allspice
1 teaspoon dried garlic
2 tablespoons Sarepta mustard
olive oil
salt, pepper
Boiled dumplings:
2 eggs
120 g wheat flour
1-2 tablespoons chopped chives
pinch of salt
Additionally:
handful kale leaves
1 clove garlic
rapeseed oil
salt, pepper
Preparation
- Coat the veal in spices and mustard. Set aside for 1 hour.
- Peel and dice the vegetables. Wrap the meat and the vegetables in an aluminium foil. Put in an oven preheated to 180°C and bake for 90-120 minutes until the veal is tender.
- After baking, remove the foil. Boil the baked vegetables and the gravy in the broth. Next, use a blender to mix them until homogeneous and season with salt and pepper.
- Wash the kale, cut off the thick stems and cut the leaves into pieces. Fry with the garlic crushed in a press. Season to taste with salt and pepper.
- Prepare dumplings: mix the eggs, the flour and finely chopped chives. Use a spoon to put the dough into a boiling, salted water. Boil for a short time. Serve veal with gravy, dumplings and fried kale.
