John Myers
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Milk Veal Roll with King Oyster Mushrooms and Savoy Cabbage Knöpfle
The perfect milk veal roll with king oyster mushrooms and savoy cabbage knöpfle recipe with a picture and simple step-by-step instructions.
For the milk veal roll and sauce:
- 1,3 kg Milk veal roll
- 2 Pc. Red onions
- 200 g Sliced carrots
- 120 g Sliced parsley root
- 120 g Celeriac cut into slices
- 120 g Sliced celery
- 100 g King oyster mushrooms
- 5 Pc. Oregano sprigs
- 400 ml White wine dry
- 700 ml Veal stock
- 4 tbsp Sugar
- 1 tbsp Food starch
- 1 tbsp Caramel
- Sea-Salt
- Pepper
- Rapeseed oil
- Butter
For the Savoy Cabbage Knöpfle:
- 300 g Flour
- 4 Pc. Eggs
- 100 ml Water
- 2 Pc. Shallots
- 2 cm Ginger
- 500 g Savoy
- Juice of one lemon
- Nutmeg
For the king oyster mushrooms:
- 500 g King oyster mushrooms
- 1 Pc. Clove of garlic
- 1 Volume Fresh smooth parsley
- Salt
- Lemon juice
Milk veal roll and sauce:
- Take the meat out of the refrigerator 2 hours before preparation, wash, pat dry and set aside.
- Let the rapeseed oil get hot in a roasting pan and fry the meat for about 3 minutes on each side. Remove the meat and set aside, wrapped in aluminum foil.
- Remove the fat from the roaster, add the rapeseed oil and butter to the roaster and heat. Finely dice the onions and sweat in them until translucent. Add 4 tablespoons of sugar, caramelize slightly and deglaze with white wine.
- Boil everything together until there is almost no liquid left. Then add the white wine and veal stock and reduce by half.
- Add the vegetables, the mushrooms and 3 sprigs of oregano and season with a little sea salt and pepper. Remove the meat from the foil and place it back in the roaster.
- Place the meat thermometer in the middle of the roast. With the lid closed, place in the preheated oven at 140 ° C and cook for approx. 25 minutes until a core temperature of 57 ° C is reached.
- Pour the juice over the meat 2-3 times. Add the rest of the oregano and leave to rest with the lid open.
- Now pour off the stock and let it boil briefly. Then set with cornstarch to the desired consistency and color with sugar couleur.
Savoy Cabbage Knöpfle:
- Beat the flour with the eggs, about 100 ml of water and a little salt to form a shiny dough until it forms bubbles. Now cover and let soak for at least 15 minutes.
- Bring the water with salt to a boil in a saucepan. Press the dough in portions through a spaetzle press or scrape it by hand. Skim off the rising spaetzle with a slotted spoon and keep it warm in a bowl, drained well.
King oyster mushrooms:
- Clean the king oyster mushrooms and cut into approx. 5 mm thick slices. Now peel and finely chop the garlic. Wash and dry the parsley and roughly chop the leaves.
- Fry with the mushrooms in oil and butter over medium heat for approx. 5 minutes. Peel and finely dice shallots and ginger. Wash and clean the savoy cabbage, cut into fine strips.
- Now sauté the onions in oil until translucent, add the savoy cabbage and ginger and sauté for approx. 5 minutes. Season with salt, pepper, nutmeg and lemon juice.
To serve:
- Add the spaetzle to the savoy cabbage, season to taste and serve with mushrooms and veal slices.
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