Frankfurter-style gestovte (steamed) veal, which is also widely available in similar form in other German states, is one of the most traditional dishes in Hesse cuisine. To prepare it, you will need:
Ingredients
.- 1 kg veal (preferably from the shoulder)
- 3 - 4 onions (about 0.5 kg)
- 100 g fat or butter
- 0.4 l white wine (if you want to get the typical, somewhat stronger Frankfurt taste, use apple wine instead, of course!)
- 1 lemon
- 1/4 l sour cream or sour cream
- freshly grated nutmeg
- salt
- pepper
- 2-3 cloves
- 3-4 egg yolks
Preparation:
First, if you haven't already done so at the butcher shop, you need to dice the veal. Now you need to heat the butter (or fat) in a pot - preferably a casserole - and sauté the finely diced onions in it until translucent. Now add the diced meat and saute until the meat turns white. Then add the wine and cloves and season with salt and pepper. Now let the whole thing stew at low heat for 45 - 60 minutes. Remove the meat and keep it warm. Now add the juice of the lemon to the sauce and let it boil down briefly. Then remove the sauce from the heat and stir in the cream (or sour cream) mixed with the egg yolk and season to taste with nutmeg. Then pour over the meat and serve - best with boiled potatoes with carrot vegetables or cauliflower. Bon appetite!