Gefüllter Kalbsnierenbraten (Stuffed veal kidney roast)
Serves: 6-8
Ingredients:
- 1,900 g (4,4 lb) veal loin roast
- 1 veal kidney
- 6 eggs
- 440 g (1,1 lb) spinach
- 90 g (0,22 lb) mushrooms
- 1 Tbsp parsley (chopped)
- 1 sprig each of rosemary and thyme
- flour
- 1 tsp tomato paste
- 1 Tbsp cream
- nutmeg (ground)
- salt
- white ground pepper
- butter (for frying)
Preparation:
With a sharp knife, separate the meat from all the bones, cutting the inner side so the meat can be folded out (butterfly). Chop the bones into small pieces andmince the meat. Lightly tenderize the butterflied meat.
Beat 5 eggs, stir in some flour, salt and pepper, and make 3 crêpes one after the other in hot butter.
Blanch the spinach briefly in saltwater and douse with coldwater. Season with salt, pepper and nutmeg.
Remove about half of the fat from the kidneys (some fat should be left on), and quarter.
Slice the mushrooms thinly, and combine with the mince, the rest of the eggs and chopped parsley.
Firstly, place the crêpes on the butterfliedmeat, then the spinach, kidneys and then the minced meat. Roll it up, and tie together with string. Generously rub salt and pepper into the meat.
Heat the butter in a roasting dish and brown the meat all over. Add the chopped bones and roast in a preheated oven for about 30-40 minutes at 400F (200 °C), basting frequently. Reduce the heat to 275F (140 °C) and roast for another 2 hours.
Remove the roast from the dish, cover with foil, and stand for about 20 minutes. Take the dish, leaving in the bones, and place it on the stove. Stir in the tomato paste and cream.Cook briefly and then dust with a little flour. Add some water and simmer. Strain the sauce, and let simmer again until thick. Remove the string from the meat, and carve.
Place on warmed plates. Pour a little sauce onto the plate and place the meat on top. Pour over a little sauce, and serve the rest of the sauce in a gravy boat.
Cooking time: Approx. 2 1/2 hours
Oven temperature: 400F (200 °C), then 275F (140 °C)
Suggested side dishes: Potatoes tossed in parsley; rice and lettuce sald
Enjoy with: white wine
Recipe is taken from:
Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag
More recipes: https://www.ichkoche.at/
