Best of Austrian Cuisine/Elisabeth Mayer-Browne 2001

Ragout of Veal (Eingemachtes Kalbfleisch)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
1 lb of veal 2 oz butter = 4 tablespoons 1 cup milk
1-1/2 cups flour 1 small cauliflower 4 oz mushrooms (about 4 medium sized)
3 carrots 1/2 package or tin of small peas 1 egg yolk
pinch of nutmeg



1 Cut the veal into cubes, and fry in 1 oz of butter, add the finely cut carrots and mushrooms, simmer for a few minutes, then cover with water. When boiling, add the cauliflower which you have broken into little sprigs and the green peas. When the meat is tender, add the milk into which the flour has been stirred and simmer for another five minutes. Now add the rest of the butter and the finely chopped parsley. Serve with small Broselknodel (bread-crumb dumplings) or rice.
2 NOTE: The recipe can also be varied, and vegetables in season can be used. For instance, mushrooms only, cauliflower only, asparagus tips only or root of celery, carrots and peas, or carrots and peas only, or peas and asparagus, and so on.

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