Katzeng'schroa (Veal stew)

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Katzeng'schroa (Veal stew)
Katzeng'schroa (Veal stew)
Katzeng'schroa, served with baked potatoes
Servings:Serves 4
Calories per serving:469
Ready in:55 minutes
Prep. time:15 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:19th January 2013
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Katzeng'schroa, sour cream added
Katzeng'schroa, simmering

'Crying cat' - this Austrian veal dish may get its name from a kitchen cat who mewed pitifully for some of the delicious veal that was being prepared by a cook for the stew.

Ingredients

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Method

  1. Melt the butter in a frying pan and sauté the onion until it is golden.
  2. Add the veal and fry, stirring constantly for about 6 minutes.
  3. Add sufficient stock to cover, season and add the herbs.
  4. Cover and simmer for 15 minutes or until the veal is tender.
  5. Sprinkle in the flour, add more stock and bring to the boil.
  6. Mix in the sour cream and add wine to taste.
  7. Bring to the boil once more and serve.

Chef's notes

For the benefit of those who follow, I have made notes of the quantities that I used whilst testing this recipe. I also varied some of the ingredients to suit my larder:

  • Thyme - 2 x 3" sprigs, added complete with stems, stems removed when the cooking had been completed.
  • Marjoram, mine has gone to seed so I used 1/3 of a teaspoon of dried oregano.
  • I have no savory, neither do I have a substitute, so it has been omitted completely. Reminder to self: add savory to my 'grow this next year' list.
  • I could not obtain veal on the day so I used rump steak, finely sliced on the diagonal.
  • White wine or sherry, 50 ml
  • Stock, 100 ml

Serving suggestions

Serve with flour dumplings.

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