Veal ragout with lemon sauce
6 servings
45 minutes
The most interesting thing in this recipe is the herring. Nowadays we don't mix meat and fish in one dish, but it was common in the 19th century. Most likely, this method was an imitation of French and Italian history, where beef and veal are cooked with anchovies. And if you remember the classic forshmak, it is boiled and mashed veal with salted fish - anchovies or herring. Now this tradition is almost lost
1
Cut the veal into pieces like for a beefsteak.
- Veal: 1 kg
2
Stuff with lard.
- Salo (cured pork fat): 60 g
3
Lightly beat the eggs.
- Chicken egg: 2 pieces
4
Coat the meat in flour.
- Wheat flour: 100 g
5
Dip in beaten eggs and coat with breadcrumbs.
- Chicken egg: 2 pieces
- Breadcrumbs: 100 g
6
Fry in vegetable oil until golden brown.
- Vegetable oil: 50 ml
7
Transfer the meat to a skillet greased with butter.
- Butter: 20 g
8
Pour the sour cream so that it covers the meat halfway.
- Sour cream: 450 g
9
Finely chop the herring and place it on the meat.
- Herring: 200 g
10
Grate the lemon zest on top and squeeze juice from half a lemon.
- Lemon: 1 piece
11
Add a pinch of nutmeg, bring to a boil, and simmer on low heat for 10 minutes.
- Mace: 1 g
- Salt: to taste
- Ground black pepper: to taste
12
Serve the finished stew with potatoes.