Kalbsvögerl – Veal Birds
Serves: 4
Ingredients:
4 Thin Veal Slices from the leg
Salt
Freshly Ground Black Pepper
2 tsp Paprika
90g / 3oz Speck or Bacon, finely
chopped or minced
½ cup / 1oz Soft Breadcrumbs
2 Onions, finely
chopped
4 Sprigs Parsley, finely
chopped
1 Egg
1 – 2 Sour Cucumbers
(Dill Pickles), peeled and cut lengthways into 4 or 6
30g / 1oz Butter
1 Onion, chopped
3 Stalks Celery, chopped
1 Carrot, chopped
1 Turnip, chopped
1 cup / 8 floz
Beef Stock or
Water
½ cup / 4 floz
Dry White Wine
1 tbsp Flour
2 tbsp Tomato Purée
Juice of ½ Lemon
½ cup / 4 floz
Sour Cream
Instructions:
- With
a meat tenderiser, beat the veal slices until they are very thin and, if
they are large enough, cut each slice into two.
- Sprinkle
with salt, pepper and paprika.
- Prepare
the stuffing by mixing together the Speck, breadcrumbs, onions, parsley, salt, pepper and egg.
- Divide
the stuffing into 4 equal portions and heap them in the centre of the meat
slices together with a piece of cucumber.
Roll them neatly and secure with toothpicks.
- Melt
the butter and brown
the veal birds on all sides.
- Add
the onion, celery, carrot and turnip and fry
them lightly.
- Add
the stock,
wine, flour and tomato purée.
Cover the saucepan and simmer over low heat for 45 minutes.
- Add
the lemon juice
and sour cream,
season, cook for 3 minutes and serve hot with potatoes, rice or noodles.
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