Gedünstetes Schöps (Stewed mutton)

From Cookipedia
Jump to: navigation, search


Gedünstetes Schöps (Stewed mutton)
Gedünstetes Schöps (Stewed mutton)
Servings:Serves 4
Calories per serving:922
Ready in:3 hours 25 minutes
Prep. time:25 minutes
Cook time:3 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:19th January 2013
Please cast your vote on this recipe!
0.00
Vote nowVote nowVote nowVote nowVote now (0 votes)
This dish went admirably with pasta

Stewed mutton from the Wachau.


Access Google's Street View and see 10 years of video history! ...

Ingredients

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient


Mise en place

  • Warm a serving dish.

Method

  1. Melt some fat in a large pan and sauté the vegetables until the onion is soft, but not browned.
  2. Add th sugar and stir until it begins to change colour.
  3. Add the bay leaf, spices and the mutton, with enough stock to cover.
  4. Simmer until the meat is cooked.
  5. Remove the mutton from the pan and keep warm in a serving dish.
  6. Mix the cream, red wine and flour and stir onto the sauce. Bring to the boil, remove from heat and blend using a stick blender, liquidiser or food processor. Alternatively it can be passed through a sieve.
  7. Pour over the meat.

Serving suggestions

Serve with semolina dumplings and vegetables.

Variations

You could try this with other types of red meat.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.