in Austria

Veal in beer sauce with vegetables

updated

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Ingredients for 4 servings:

  • 1 veal knuckle(s), front (approx. 450 g), boned
  • 2 tbsp oil (rapeseed oil)
  • 1 onion(s), diced
  • 0.3 liters of beer
  • 0.3 liters of vegetables, clear
  • 2 carrots, diced
  • 1 stalk(s) leek, cut into rings
  • 1 stalk(s) Celery, diced
  • 1 tsp flour
  • 150 g sour cream
  • salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Kalbsvögerl is a part of the removed front leg of the calf

Season the veal shank and sear it all over in rapeseed oil. Briefly fry the onions and pour in the beer and broth. Cover and simmer the veal shank for about 1 hour. Add the carrots and celery and simmer for another 10 minutes. Add the leeks, bring back to a boil briefly, then remove from the heat. Mix the flour and sour cream together to thicken the sauce. Season to taste, and serve.

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Written by John Myers

Professional Chef with 29 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.

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