Tip : If you cannot get white veal, the cooking time can almost be doubled and you may have to add more stock or water to finish the cooking. Taste as you go as the longer the veal cooks, the more concentrated the flavors. Add water instead of chicken stock to keep the salt in check.
- 2 lbs white veal 1" cubes
- 1 small Spanish onion
- 1-2 small carrot peeled and cut into 1" inch lengths
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp white pepper
- 10-12 sprigs fresh thyme leaves only or 1 tb of dried thyme
- 2 bay leaf
- 1 cup white wine
- 1 cup chicken stock
- 1 lemon juice of 1/2 lemon
- 2 tbsp all-purpose flour
- 1/4 cup water
- 1/2 cup heavy cream
- kosher salt to taste
- 1 recipe Spaetzle
- Gather ingredients before starting recipe.
- Finely dice small Spanish onion and peel and cut carrots into 1 inch pieces.
- Melt butter over medium heat in a large sauté pan, add one table spoon of oil, chopped onions, thyme, bay leaves and white pepper.
- Cover onions with lid and cook until onions are soft, about 3-4 minutes.
- Add veal and carrots to onions and season with kosher salt.
- Cook veal over medium high heat until the veal loses its pink color and juices have developed, 6-8 minutes. Do not brown the veal.
- Add 1 cup of wine and bring to a boil. There should be enough liquid in the pan to just barely cover the veal. Add chicken stock if needed, cover with a lid and simmer for 1 to 1.5 hours or until the veal is tender.
- When the veal is tender, mix 2 table spoons of flour with a 1/4 cup of water in a measuring cup; the consistency should be watery. Add the slurry (flour and water) to the veal.
- Bring the mixture to a a fast simmer and gently stir until the sauce thickens. Add lemon juice to the thickened sauce, stir to combine and then remove from heat.
- Add 1/2 cup heavy cream and stir to combine well.