Austrian Veal Stew with Creamy Sauce

Ingredients

• 500g (1.1 lb) veal, cubed 500g (1.1 lb) veal, cubed
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 18g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, coat the veal cubes with flour, salt, and pepper.
2. 2.
   In a Dutch oven or large pot, melt the butter over medium heat.
3. 3.
   Add the veal cubes and brown them on all sides. Remove the veal from the pot and set aside.
4. 4.
   In the same pot, add the chopped onion, minced garlic, carrot, and celery. Sauté until the vegetables are tender.
5. 5.
   Return the veal to the pot and add the beef broth, heavy cream, lemon zest, paprika, and dried thyme. Stir well to combine.
6. 6.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 1 hour, or until the veal is tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the creamy veal Beuschel hot with dumplings or crusty bread.

Treat your ingredients with care...

• Veal — Choose tender cuts of veal for the best results. If veal is not available, you can substitute it with beef.
• Lemon zest — Make sure to use organic lemons and wash them thoroughly before zesting to avoid any pesticide residue.

Tips & Tricks

• For a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• If you prefer a milder flavor, reduce the amount of paprika used.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the creamy veal Beuschel in deep bowls, allowing the sauce to envelop the tender meat. Garnish with a sprinkle of fresh parsley for a pop of color.

Presentation advice

To elevate the presentation, serve the Beuschel with a side of homemade dumplings or crusty bread. The contrast in textures adds visual appeal to the dish.