Classic Ajngemahtec (Wiener Einmachgemüse)
Tradicionalno jelo · Austrian
A traditional Viennese dish featuring tender veal or chicken simmered in a creamy, herb-infused sauce with seasonal vegetables like carrots, peas, and celery. It's a comforting and flavorful one-pot meal.
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Sastojci
- Veal or Chicken (cubed)500g
- Butter50g
- Onion (finely chopped)1 medium
- All-purpose flour30g
- Chicken or Veal Broth500ml
- Heavy cream100ml
- Carrots (diced)200g
- Peas (fresh or frozen)150g
- Celery (diced)100g
- Fresh parsley (chopped)2 tbsp
- Lemon juice1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Sear the cubed veal or chicken in a pot with a little butter until browned. Remove and set aside.
- 2
In the same pot, melt the remaining butter and sauté the chopped onion until translucent.
- 3
Stir in the flour and cook for 1-2 minutes to form a roux.
- 4
Gradually whisk in the broth until smooth. Bring to a simmer.
- 5
Return the meat to the pot. Add carrots and celery. Cover and simmer for 30-40 minutes, or until the meat is tender.
- 6
Add the peas and cook for another 5-10 minutes.
- 7
Stir in the heavy cream and lemon juice. Heat through but do not boil.
- 8
Season with salt and black pepper to taste. Stir in fresh parsley.
- 9
Serve hot.
