in

Milk Veal Roll with King Oyster Mushrooms and Savoy Cabbage Knöpfle

5 from 2 votes
Prep Time 1 hour 30 minutes
Cook Time 2 hours
Rest Time 1 hour
Total Time 4 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 92 kcal

Ingredients
 

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 cabbage
  • 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

Instructions
 

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.

Nutrition

Serving: 100gCalories: 92kcalCarbohydrates: 14.2gProtein: 2.5gFat: 1.5g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Fillet Schnitzel

Pikeperch Fillet with Beetroot, Passion Fruit and Yogurt