Various kitchen herbs in small glass vases (c) Photo Gasthof Herrnhaus

Recipe for Veal Offal Stew

Gasthof Herrnhaus

Ingredients for the veal breast (for approx. 5 people)

For the stew:
900 g veal lung
½ veal heart
2 carrots
1 celery stalk
1 leek
2 bay leaves
Peppercorns, juniper berries, salt
3 litres of water

For the sauce:
150 g pickled cucumbers (julienned) + pickle juice
100 g capers (chopped)
20 g anchovies (or paste)
80 ml vinegar
500 ml red wine
200 g flour
200 g butter
Salt, stew seasoning

Veal breast with two bread dumplings on a white plate on a wooden table (c) Photo Gasthof Herrnhaus
Gasthof Herrnhaus in summer (c) Photo Gasthof Herrnhaus

Preparation of the Veal Offal Stew

Cook the veal lung and heart in water with root vegetables and spices for about 40 minutes until tender. Remove the lung after 25 minutes and continue to cook the heart until done.
Reserve the broth for the sauce. Let the lung and heart cool down.
The next day, rinse off the lung and heart, thinly slice with a meat slicer, then julienne.
Start making the sauce:
Prepare a dark roux with flour and butter. Deglaze with red wine, then add vinegar, the cooking broth, and the remaining ingredients.
Add the sliced veal lung and heart, allow to simmer for 15-20 minutes, thicken the sauce, and season to taste.
Serve with serviette dumplings and green salad.

Bon appetit!

Traditional parlour with table setting at Gasthof Herrnhaus in Brixlegg (c) Photo Schlosshotels & Herrenhäuser / Cornelius Klimt


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