Veal ragout with young vegetables and dumplings

Ingredients

• 350 g young carrots
• 900 g veal
• feel sick
• olive oil - 3 tbsp. l.
• zucchini - 1
• 350 g turnip
• 300 g young peas in pods
• bay leaf (small)
• 200 ml veal stock
• onion
• 85 g vegetable oil
• dill, parsley, rosemary, thyme
• 175 g flour

Cooking

Step 1

Wash the veal, dry thoroughly with paper towels and cut into small pieces, 3-4 cm each. Sift the flour onto a dish. Roll each piece of meat in flour and let the meat stand for 5-7 minutes.

Step 2

Heat a deep frying pan very hot, heat 1.5 tablespoons in it. olive oil. Fry the meat for 2 minutes. with constant stirring, transfer from the pan to a dish, cover with cling film and set aside.

* Veal should be fried in small portions, 5-6 pieces each. When roasting all the meat at once, a lot of juice is released, it is actually stewed in its own juice, and a golden crust is not formed.

Step 3

Wash and peel onions, carrots and turnips. Wash the zucchini, peel, cut off the ends. Cut the carrots lengthwise (small ones can not be cut), turnips - into 4 parts, cut the zucchini into cubes. Wash the pea pods, cut off the ends. Chop the onion into thin half rings.

Step 4

Pour the remaining oil into the pan in which the meat was fried. Fry the onion for 5 minutes, until golden brown. Add carrots, turnips, bay leaf and cook for another 10 minutes. Return the fried meat to the pan, add the zucchini and peas. Pour in the broth, cover with a lid and cook over low heat for 30 minutes.

Step 5

Prepare dumplings. To do this, wash the greens, dry and finely chop. Sift flour. Mix flour, butter and herbs, salt. Knead until the dough becomes soft and elastic. Shape the dumplings into an oblong shape 3-3.5 cm long.

Step 6

Boil water, salt, dip the dumplings into it and cook until half cooked, 6 minutes. Remove the dumplings with a slotted spoon and transfer them to the pan with the stew, cover and cook for 15 minutes.