Veal Hash With Dumplings Recipe
Summary
Ingredients
| Flour | 80 Milliliter | |
| Salt | 5 Milliliter | |
| Pepper | 1 Milliliter | |
| Veal shoulder | 1 Kilogram | |
| Vegetable oil/Butter | 50 Milliliter | |
| Celery | 250 Milliliter | |
| Carrots/1 cup /250 ml carrots, thinly sliced | 6 Small | |
| Hot water/Chicken broth | 625 Milliliter | |
| Flour | 375 Milliliter | |
| Parsley | 5 Milliliter | |
| Savory | 2 Milliliter | |
| Baking powder | 10 Milliliter | |
| Salt | 2 Milliliter | |
| Milk | 160 Milliliter | |
| Egg | 1 | |
| Vegetable oil | 30 Milliliter |
Nutrition Facts
Serving size: Complete recipe
Calories 4408 Calories from Fat 1443
% Daily Value*
Total Fat 162 g249.4%
Saturated Fat 41 g205.1%
Trans Fat 0 g
Cholesterol 1366.9 mg455.6%
Sodium 5063.9 mg211%
Total Carbohydrates 398 g132.5%
Dietary Fiber 25.8 g103.3%
Sugars 28.9 g
Protein 321 g642.7%
Vitamin A 1043.4% Vitamin C 55.2%
Calcium 128.1% Iron 142.7%
*Based on a 2000 Calorie diet
Directions
Roll the veal cubes in the mixture.
Microwave 3 minutes at HIGH in an 8-cup (2 L) dish.
Microwave the vegetable oil or the butter.
Place the veal cubes in the hot oil, microwave 2 minutes at HIGH, stir, microwave again 2 minutes at HIGH.
Add celery and carrots, stir.
Add water or chick-en broth.
Cover and microwave 40 minutes at MEDI-UM, or until the meat is tender.
Stir twice during cooking.
Mix together in a bowl the flour, parsley, savory, baking powder and salt.
Place in another bowl the milk, egg and oil.
Mix the two together only when ready to add to the veal cooking juices.
Remove the meat from the juices.
Keep in a warm place.
Mix together the ingredients in the two bowls just enough to blend.
If stirred too much, the dumplings will not be as light.
Drop into the broth with a tablespoon, all around the dish and in the centre.
Cover and microwave 6 minutes at HIGH.
They are cooked when the dumplings are no longer shiny.
Place around the veal and pour the sauce over all.
Chef
