th anchovies.
If veal is encased in a
Coat veal shoulder with flour mixed with salt
o 400 degrees F; season veal with pepper and half the
Saute bacon pieces with veal shoulder or shank and onion until meat and onions are golden brown.
Add canned chicken broth, paprika and salt.
Cover and simmer slowly until veal is tender, about 1 to 1 1/2 hours.
large bowl, mix the veal, shallots, soy sauce, sesame oil
vernight.
Wrap the pork shoulder and veal shoulder meat in cheesecloth if
Place 4 cups water, veal, peppercorns and bay leaf in
n medium heat. Cook the veal, in batches, for about 2
Grind pork shoulder, veal shoulder, pork fat, powdered dry milk, kosher salt, onion powder, white pepper, mace, ginger, lemon zest, parsley, and crushed ice together.
Stuff in casings.
minutes.
Spread the veal skin-side down flat on
aggie and add veal, shaking bag to coat veal.Remove veal from baggie
ocket in the center of veal. Rub garlic inside and out
Coat veal in flour, shaking off excess. Heat 2 tbsp oil in a large frying pan over medium-high heat. Working in batches, cook veal until browned all over. Transfer to a 4.5-quart slow cooker.
Add remaining oil to pan. Cook shallots and mushrooms, stirring, until browned. Add wine and bring to a boil. Boil until reduced by 1/2.
Add pork bones, stock, bay leaves and shallot mixture to slow cooker. Cook, covered, on low for 6 hours.
Discard bones and bay leaves. Stir in peas, parsley, capers, lemon zest and garlic. Season to taste.
Toss veal in flour to coat, shaking off excess. Heat 1/2 tbsp oil in a large frying pan. Working in batches, brown veal. Transfer to a 5 quart slow cooker.
Add remaining oil to pan. Cook onion and garlic, stirring, until onion softens. Add wine and bring to a boil. Boil until liquid reduces by 1/2. Transfer to slow cooker along with carrots, celery, parsnips, stock and rosemary. Cook, covered, on low for 8 hours. Season to taste. Serve.
nother small bowl.
Pat veal dry. Toss one fourth of
Place veal in a casserole, cover with
Trim veal and cut into large cubes.
Saute onions in olive oil until clear; add veal and saute.
Add paprika and veal stock and stir until blended.
Add herbs and garlic to veal mixture and add salt and pepper to taste.
Simmer until tender, approximately 45 minutes to 1 hour.
Before serving, blend cornstarch with sour cream and add to goulash.
Top each serving with a dollop of sour cream and sprinkle with paprika.
Can be served with spaetzel or on mashed potatoes or rice.
Fantastic!
o 350 degrees.
Pat veal dry with paper towels; rub
Trim veal of any large bits of
large bowl, add cubed veal and season with salt and