Veal Stew with Potato Dumplings | Saveur
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...
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
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