Veal Stew with Potato Dumplings | Saveur

Veal Stew with Potato Dumplings | Saveur

www.saveur.com

This recipe, a staple of writer Geraldine Campbell's childhood, is warming homey. Its fall-apart tender pieces of veal and rich potato dumplings make it a perfect one-pot meal for a cold-weather...

View Original

Share this recipe:

Ingredients

  • <sup>1</sup>⁄<sub>2</sub> cup all-purpose flour
  • 2 tsp. salt
  • 1 tsp. fresh-ground black pepper
  • 3 lbs. boneless veal shoulder, cut into 1" pieces
  • 4 tbsp. unsalted butter, separated
  • 4 carrots, cut into 1" pieces
  • 1 large onion, chopped
  • 12 oz. crimini mushrooms, halved
  • 4 cups chicken stock or broth
  • 1 <sup>1</sup>⁄<sub>2</sub> lbs. Yukon Gold potatoes (about 5 medium)
  • <sup>3</sup>⁄<sub>4</sub> cup dried unseasoned bread crumbs or Panko
  • 4 large egg yolks
  • 2 tbsp. whole milk
  • 1 <sup>1</sup>⁄<sub>2</sub> tbsp. fresh dill, finely chopped
  • 1 tsp. salt
  • <sup>1</sup>⁄<sub>2</sub> tsp. fresh-ground black pepper

More Like This