Special Veal Recipe

Name: Special Veal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs stewing veal, cut into bite-size pieces; 2 large onions, studded with cloves; ½ cup chopped carrot, largish pieces; 2 bay leaves; 2 sprigs fresh thyme or ½ teaspoon thyme, to taste; 24 small white pearl onions, blanched; 4 sprigs fresh parsley; 10 bruised peppercorns (to bruise, wrap peppercorns in waxed paper or foil and slap it gently with a kitchen mallet); 4 teaspoons salt; 10 tablespoons sweet butter; 12 lb mushroom; 6 tablespoons flour; 4 tablespoons fresh lemon juice; 4 egg yolks; 2 tablespoons parsley, finely chopped; 4 teaspoons salt

Servings: persons

4 lbs stewing veal, cut into bite-size pieces
2 large onions, studded with cloves
½ cup chopped carrot, largish pieces
2 bay leaves
2 sprigs fresh thyme or ½ teaspoon thyme, to taste
24 small white pearl onions, blanched
4 sprigs fresh parsley
10 bruised peppercorns (to bruise, wrap peppercorns in waxed paper or foil and slap it gently with a kitchen mallet)
4 teaspoons salt
10 tablespoons sweet butter
12 lb mushroom
6 tablespoons flour
4 tablespoons fresh lemon juice
4 egg yolks
2 tablespoons parsley, finely chopped
4 teaspoons salt

1
Place veal in large saucepan or pot.
2
Add 2 qts boiling water.
3
Add onions, carrots, bay leaves, thyme, parsley, peppercorns and salt.
4
Cover and cook over low heat until veal is tender (about 1 hour).
5
Strain and reserve veal stock.
6
While veal is cooking, cook the blanched pearl onions in 4 tbsp butter until tender (about 20 minutes) Wipe mushrooms with a damp paper towel, slice and cook in a small amount of the reserved veal stock- for about 5 minutes.
7
Melt remaining 6 tbsp butter in a saucepan and add all of the flour, stirring to make a paste.
8
Add 5 cups of the strained, reserved veal stock.
9
Simmer until thick, stirring occasionally.
10
Add lemon juice to the egg yolks.
11
Combine and beat with a little of the hot sauce.
12
Stir into thickened sauce.
13
Add veal, mushrooms and onions.
14
Sprinkle with chopped parsley.
15
Serve with rice or new potatoes.

1040

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 lbs stewing veal, cut into bite-size pieces, 2 large onions, studded with cloves, ½ cup chopped carrot, largish pieces, 2 bay leaves, and more.

Yes, Special Veal falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Special Veal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions