BLUE WINDOW | Food Travels in the Alps |Gefüllter Kalbsbraten (stuffed veal)

Gefüllter Kalbsbraten AUSTRIA GERMANY stuffed veal

Veal leg, boned, flattened
750 g onions, chopped
500 ml broth
1 veal kidney, sliced
150 ml sour cream
100 g stale white bread, soaked
40 g egg yolks
45 ml sunflower oil
6 anchovies
Butter for basting

Brown kidney slices in some of the oil for five minutes, remove and set aside. Add a little more oil and sauté the onions, about 20 minutes, add anchovies and bread. Combine with kidneys, season, leave to cool and bind with egg yolk. Preheat oven at 180°C. Warm stock. Spread stuffing in the centre of the veal, roll up and tie, place on a rack in a baking tray, with half of the stock. Roast for 90 minutes for raw, 120 minutes for medium. Baste every 30 minutes with some butter and several tablespoons of stock. Leave to rest for 30 minutes before slicing, serve with sour cream gently heated.