Stew of veal shank, softened with cream, stewed in the oven, served in a small loaf.
Ingredients:
600 g
of veal shank
50 g
of lard
4 pcs
small loaves of bread to serve
1 pcs
large onions
2 tablespoons
of country purée
2 tablespoons
of plain flour
1 tsp
sweet ground paprika
1 tsp
hot ground paprika
500 ml
beef stock
150 ml
whipping cream
1 small tin
of sterilised peas without brine
ground pepper
sour cream
herbs for garnish
water
salt
Procedure:
In a saucepan, fry the peeled, finely chopped onion in the hot fat until golden brown, then add the cleaned, diced meat, fry, stirring on all sides, add salt, pepper, ground sweet and hot pepper, add tomato paste, stir and finally pour in the broth
Put the soup in the oven and simmer at 160 °C until tender (about 2-2,5 hours)
Remove the soft meat, squeeze the juices into the fat, add the flour, fry, pour 400 ml of water, cook for about 20 minutes, then stir in the cream, return the meat, add the peas and heat briefly
Cut the tops off the loaves of bread, hollow out the casing, pour the stew instead and serve garnished with sour cream and herbs.
Recommendation:
The stew can also be served with potatoes, gnocchi or dumplings. However, the typical side dish is Karlovy Vary dumplings!