Pickled veal, Swabian style

Ingredients for 2 servings:

• 400 g veal shoulder
• 1 m.-sized onion(s)
• 2 tbsp, leveled flour
• Salt
• 2 carnations
• 1 bay leaf
• ½ liter meat broth
• 3 peppercorns
• 100 ml sour cream or sweet cream/whipping cream
• 200 ml dry white wine (Riesling or Silvaner)
• ½ lemon(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

We buy the veal from our butcher and have him cut it into medium-sized pieces. My wife washes the meat and then blanches it, meaning she pours boiling water over it until it turns white. She then steams the now-weighed onion, followed by the dried pieces of meat, which must not be browned. She dusts it with flour and deglazes it with meat stock. She adds salt and spices and slowly simmers the meat until tender. Then she takes the dish off the heat, adds the juice of half a lemon and the wine, and heats everything up again briefly. Before serving, she removes the cloves, bay leaf, and peppercorns and skims the sauce with whisked cream. She serves the sauce with the meat in a ring of rice or with hand-grated spaetzle. We also always have salad on the table—in this case, lettuce with a chive vinaigrette. Of course we drink another glass of the opened wine with it.