Austrian Veal with Knödel

Method

1. Preheat oven to 375°F (190°C).
2. Brown the veal in a skillet over medium heat.
3. Add onion and garlic, sauté until softened.
4. Pour in beef broth and white wine, bring to a boil.
5. Reduce heat, cover, and simmer for 1 hour.
6. In a separate bowl, mix flour, milk, and marjoram to make a sauce.
7. Stir the sauce into the veal mixture.
8. Prepare dumplings by mixing breadcrumbs, egg, Parmesan, and butter.
9. Shape dumplings and place on top of the veal.
10. Bake for 20 minutes until golden brown.
11. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.