Veal Gravy Soup
This beef builds veal cutlet, lard and ham into a weeknight-friendly meal you can have ready in about 70 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Cut the veal cutlet into small bite-sized pieces and dice the ham, then peel and chop the onions, carrots, parsnip and celery into roughly even small pieces.
- Melt the lard in a large heavy pot over medium-high heat, add the veal and ham and brown them well on all sides for about 5 to 6 minutes to build flavour.
- Add the onions, carrots, parsnip and celery and cook, stirring, for 8 to 10 minutes until the vegetables soften and take on a little colour.
- Sprinkle in the flour and stir for 1 to 2 minutes to cook out the raw taste and lightly brown the roux that will thicken the gravy soup.
- Gradually pour in the stock while stirring to keep it smooth, then add the thyme and bay leaf and bring to a gentle boil.
- Reduce the heat and simmer uncovered for about 1 hour, skimming any foam, until the veal is very tender and cooked through and the broth has thickened to a light gravy-like consistency.
- Remove the thyme sprigs and bay leaf, season with salt and black pepper to taste, and serve the soup hot with crusty bread.
You'll use: Large pot Β· Saucepan
Tips & common questions
How long does Veal Gravy Soup take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Veal Gravy Soup is an original recipe developed in-house by Consomee. Photo: GHoldmenu.jpg (Public domain) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.