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January 2021
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Frankfurt stoved veal

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The stoved (steamed) veal of the Frankfurt type, which is also widespread in other federal states in a similar form, is one of the most traditional dishes of Hessian cuisine. For the preparation you need:


- 1 kg veal (best from the shoulder)

- 3 - 4 onions (about 0.5 kg)

- 100 g fat or butter

- 0.4 l white wine (if you want to preserve the typical, slightly stronger Frankfurt taste, of course take apple wine instead!)

- 1 lemon

- 1/4 l sour cream or sour cream

- freshly grated nutmeg

- Salt

- Pepper

- 2-3 cloves

- 3-4 Yolk


First, if you have not already done so in the butcher's, you must cut the veal into cubes. Now heat the butter (or fat) in a pot - preferably in a casserole - and fry the onions, cut into fine cubes, until translucent. Add the diced meat and steam until the meat turns white. Then add the wine and the cloves and season with salt and pepper. Let it simmer for 45 - 60 minutes on a low heat. Take out 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 then taste the whole thing with nutmeg. Then pour over the meat and serve - best with boiled potatoes with carrot vegetables or cauliflower. Enjoy your meal

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