Veal Warsaw style
6 servings
240 minutes
Warsaw-style veal is an exquisite dish of Polish cuisine that combines rich flavors and aromas. Tender veal infused with creamy stuffing featuring hints of garlic, ginger, and lemon zest gains incredible juiciness and depth through braising in red wine with chicken broth. Baked for several hours, it becomes tender and aromatic, absorbing noble notes of nutmeg and spices. This dish is perfect for both festive dinners and cozy family gatherings, especially when accompanied by traditional potato sides or fresh vegetables. The recipe's history is rooted in Polish culinary tradition where harmony of flavors and attention to detail make each dish a true gastronomic masterpiece.
1
For the filling, combine veal mince sautéed in 1 tbsp of butter, 2 crushed garlic cloves, 1 tsp of grated ginger root, 2 tbsp of 20% cream, 0.5 tsp of grated lemon zest, and 1 tbsp of chopped parsley.
- Ground veal: 150 g
- Butter: 2 tablespoons
- Garlic: 2 cloves
- Fresh ginger root: 5 g
- Cream 20%: 2 tablespoons
- Lemon zest: 0.5 teaspoon
- Chopped parsley: 20 g
2
Finely chop 2 carrots, 1 onion, and a third of a celery stalk, boil the vegetables in boiling water for 2 minutes, remove them and add to the filling.
- Carrot: 2 pieces
- Onion: 40 g
- Celery stalk: 0.3 piece
3
Mix 100 ml of warm milk, 1 egg, a pinch of dried nutmeg, and salt and pepper to taste separately, pour the mixture over 100 g of white bread pulp, add 2 tbsp of chopped onion sautéed in 1 tbsp of butter, and mix the mass into the filling.
- Milk: 100 ml
- Chicken egg: 1 piece
- Nutmeg: pinch
- Salt: to taste
- Ground black pepper: to taste
- White bread crumb: 100 g
- Onion: 40 g
- Butter: 2 tablespoons
4
Cut a piece of beef (1.5 kg), unfold it, pound it, season with salt and pepper to taste, place the filling on it, roll the meat up, tie it with string, place it in a dish, add 250 ml of dry red wine, 1 tsp of tomato paste and 0.5 l of chicken broth and bake the meat for 3 hours at 150 degrees.
- Veal fillet: 1.5 kg
- Salt: to taste
- Ground black pepper: to taste
- Red dry wine: 250 ml
- Tomato paste: 1 teaspoon
- Chicken broth: 0.5 l