Блюда

Дата добавления: 11 июля 2014
Roast veal shanks with Silesian-style dumplings and red cabbage with porcini mushrooms

Ingredients:

Roast veal shanks:

  • 5 veal shank portions
  • 4 onions
  • 4 carrots
  • 2 parsnips
  • 1 celeriac
  • 100 g butter
  • oil
  • red paprika
  • allspice
  • caraway
  • garlic
  • bay leaf
  • saly
  • pepper
  • 250 g white wine

Silesian-style dumplings:

  • 1 kg boiled potatoes
  • 250 g potato flour
  • 1 yolk

Red cabbage with porcini mushrooms:

  • 1 kg red cabbage
  • 400 g porcini mushrooms
  • 200 g butter
  • salt
  • pepper
  • ocet winny

 

Directions:

Roast veal shanks:

Rub the meat with the spices and place in a deep baking tray. Peel the vegetables and dice them. Place the vegetables around the shank portions, add the oil and butter. Roast for about 2 hours at 180°C.

Silesian-style dumplings:

Mince the potatoes and divide them into 4 parts. Remove one-quarter of the potatoes and add the flour and the yolk into the empty space in the bowl, add the remaining potatoes and knead the dough (form dumplings and boil them in salted water for about 10 minutes).

Red cabbage with porcini mushrooms:

Chop the cabbage, put it into a pot with butter, seasoning and water and simmer. Fry the mushrooms in butter and add to the cabbage. Stew together for about 1 hour.

 

 

This meal was prepared by the restaurant 'Dworek Cieszyński' from Cieszyn during the 2nd „Silesian Tastes Festival 2007” in Cieszyn.