Veal stew with dumplings. Flour and egg dumplings in a rich sauce and veal meat.
Veal meat sits quite high on the list of my favorite foods. Low in fat, tender and tasty, too bad it’s not that easy to find. The supermarkets don’t have any usually, and it’s even harder to get in the butchers. At least in the UK that is.
For this veal stew with dumplings, I’ve used meaty ribs, but other cuts can also be good, diced shoulder or leg, chops, etc. Also, for better flavor, the red peppers are roasted on an open flame, again this is optional, but I do recommend the extra bit of effort.
- 1kg meaty veal ribs or other cuts
- 1 large onion, 3-4 garlic cloves
- 4 sweet red peppers, roasted
- 2 chilies (optional)
- 1 spoon tomato paste or one large fresh tomato
- 1/2 glass white wine (optional)
- salt, pepper, thyme
- 1-2 spoons white flour
- 100ml oil
- fresh parsley
- For the dumplings:
- 2 large eggs
- 4 spoons white flour
Cut the meat into pieces or dice. Chop finely the onion and the garlic. Dice the red roasted peppers and slice (if used) the chilies.
If fresh tomato is used instead of tomato paste, dice it as fine as you can.
Coat the meat (use a plastic bag which you can discard after) with one or two spoons of flour, shake off the excess.
Heat the oil in a pan until it gets quite hot. Add the meat and fry for 2 to 3 minutes on all sides to seal in the juices and to get a nice golden crust. If making a larger quantity fry in batches.
Add all the vegetables (less the tomato) to the pan, mix and sweat (together with the meat) for a few minutes until they soften a bit.
Pour in the white wine, then add water to cover. Once it starts to boil, taste, season to taste with salt and pepper, add a pinch of dried thyme, the tomato or the tomato paste then reduce the heat and simmer covered for about 30 minutes or until the meat is almost soft.
For the dumplings beat the eggs and gradually stir in the flour. Mix it well to get rid of any lumps. Using a spoon drop the dumplings in the pan slowly so they don’t disintegrate. Cover and cook on a low heat again for 15-2o minutes.
Serve the veal stew with fresh chopped flat leaf parsley on the top. And a glass of white wine, the same that you’ve used in the stew.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.