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German Veal and Noodle Stew

Name: German Veal and Noodle Stew
Total time: 110 min
Yield: 4 servings
Cuisine: German
Ingredients: 1.5 lbs veal shanks; 1 carrot, diced; 1 celery stalk, diced; 1 onion, chopped; 2 cloves garlic, minced; 4 cups beef broth; 1 tbsp flour; 1 cup egg noodles; 2 tbsp butter; salt and pepper to taste

A hearty stew of veal, vegetables, and egg noodles in a savory broth.

110 minutes4 servings

Method

In a large pot, melt butter over medium heat.
Add onion, garlic, carrot, and celery; sauté until tender.
Add veal, cook until browned.
Sprinkle flour over the mixture, stir to coat.
Pour in broth, bring to a boil.
Reduce heat, simmer for 1.5 hours.
Cook noodles according to package instructions.
Season with salt and pepper, serve with noodles.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Veal Vegetables Noodles Broth Germany recipes

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