Veal Stew with Lemon Sauce
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
The most interesting part of this recipe is the herring. Nowadays, we don't mix meat and fish in the same dish, but in the 19th century, this was a common practice. This approach was likely inspired by French and Italian cuisine, where beef and veal are often prepared with anchovies. If we recall the classic forshmak, it consists of boiled and mashed veal with salted fish—anchovies or herring. Today, this tradition is almost forgotten.
Ingredients
- Veal - 2 lbs
- Lard - 2.1 oz
- Wheat Flour - 3.5 oz
- Chicken Egg - 2 pieces
- Breadcrumbs - 3.5 oz
- Vegetable Oil - 1 fl oz
- Butter - 0.7 oz
- Herring - 7.1 oz
- Sour Cream - 15.9 oz
- Lemon - 1 piece
- Mace - 0 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the veal into pieces like for a steak.
Step 2
Stuff with bacon.
Step 3
Lightly beat the eggs.
Step 4
Coat the meat in flour.
Step 5
Dip in beaten eggs and coat with breadcrumbs.
Step 6
Fry in vegetable oil until golden brown.
Step 7
Transfer the meat to a skillet greased with butter.
Step 8
Pour the sour cream over the meat so that it covers it halfway.
Step 9
Finely chop the herring and place it on the meat.
Step 10
Grate the zest of a lemon on top and squeeze the juice from half a lemon.
Step 11
Add a pinch of nutmeg, bring to a boil, and simmer on low heat for 10 minutes.
Step 12
Serve the finished stew with potatoes.
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