ROAST VEAL IN GRAVY | Sokołów SA

Ingredients

• 600 g veal neck
• 1 carrot
• 1 onion
• 2 cloves garlic
• 1 parsley
• 1 small celery
• 1/2 glass broth
• Marinade: 1 teaspoon sweet paprika
• 5 bay leaves
• 5 grains allspice
• 1 teaspoon dried garlic
• 2 tablespoons Sarepta mustard
• olive oil
• salt, pepper
• Boiled dumplings: 2 eggs
• 120 g wheat flour
• 1-2 tablespoons chopped chives
• pinch of salt
• Additionally: handful kale leaves
• 1 clove garlic
• rapeseed oil