Kalbfleisch in Weißwein (Druckversion)
Saftiges Kalbfleisch, sanft in Weißwein geschmort und mit frischen Kräutern verfeinert - ein Genuss der französischen Küche.
# Zutaten:
→ Meats
01 -
1.5 lbs veal shoulder, cut into cubes
→ Vegetables
02 -
1 medium onion, diced
03 -
2 cloves garlic, minced
04 -
2 carrots, sliced
05 -
1 cup mushrooms, sliced
→ Liquids
06 -
1 cup dry white wine
07 -
1 cup chicken broth
→ Herbs
08 -
2 tablespoons fresh parsley, chopped
09 -
1 tablespoon fresh thyme, chopped
10 -
1 tablespoon fresh tarragon, chopped
→ Fats
11 -
2 tablespoons olive oil
12 -
2 tablespoons unsalted butter
→ Seasonings
13 -
Salt and pepper to taste
# Anleitung:
01 -
In a large skillet, heat the olive oil and butter over medium-high heat. Add the veal cubes and sear until browned on all sides. Remove the veal and set aside.
02 -
In the same skillet, add the onion and garlic. Sauté until translucent. Add the carrots and mushrooms, cooking for an additional 5 minutes.
03 -
Return the veal to the skillet. Pour in the white wine and chicken broth. Stir to combine. Season with salt and pepper.
04 -
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30-35 minutes, or until the veal is tender.
05 -
Stir in the fresh herbs just before serving. Adjust seasoning if necessary.
# Hinweise:
01 -
Serve with crusty bread or over mashed potatoes.
02 -
For a richer flavor, add a splash of cream at the end.
03 -
Pair with a glass of the same white wine used in cooking.