Cooking Times

35 min
Prep Time
100 min
Cook Time
135 min
Total Time

Ingredients (5 items)

400.00 g Veal lung
cleaned, cubed
200.00 g Veal heart
cleaned, cubed
200.00 ml Sour cream
30.00 g Flour
for roux
4.00 pieces Semmelknödel
bread dumplings

Instructions (5 steps)

1
Soak veal organs in salted water, drain and cube.
30 minutes
2
Brown cubed organs in butter over medium heat.
12 minutes
3
Make roux with flour, add stock gradually.
8 minutes
4
Simmer until tender, about 45 minutes.
45 minutes
5
Stir in sour cream, serve with bread dumplings.
5 minutes