A classic Limburg variation on the stew, with veal poulet and spicy little meatballs that cook together in stock and are finished with a creamy tomato sauce. Traditionally served with baguette, egg wedges and a garnish of sweet-and-sour gherkins and pickled silverskin onions.
Limburg poulet (veal breast) with little meatballs
Region: Limburg
Limburg poulet (veal breast) with little meatballs
Region: Limburg
Method
01
Cook the poulet
Bring the beef stock to the boil. Add the veal poulet, onion, mace and bay leaf and simmer gently: veal poulet about 1½ hours; beef poulet first browned all over (optional) and then simmered gently for 2–4 hours.
02
Meatballs
Mix the minced meat with the cumin, cayenne pepper and paprika. Roll into balls of about 3 cm and add them to the pan with the poulet for the last 10 minutes.
03
Strain the stock
Pour the stock through a sieve and catch the liquid; set 400 ml aside. Remove the onion and herbs. Leave the stock to cool.
04
Boil the eggs
Prick a small hole in the rounded end of each egg. Boil for 8 minutes, rinse in iced water, peel and cut into wedges.
05
Roux
Melt the butter in a casserole over a medium heat. Add the flour all at once and stir to a smooth, golden-brown roux.
06
Sauce
Add the cold stock little by little and stir to a smooth sauce. Mix in the sieved tomatoes, the meat, the meatballs and the drained mushrooms. Add the Worcestershire sauce, season with pepper and salt, and stir in the coarsely chopped gherkins and silverskin onions. Simmer gently for a few more minutes.
07
Serve
Serve hot with baguette. Garnish with egg wedges and extra finely chopped sweet-and-sour gherkin.
Tips & notes
Like most stews, this poulet is even better the next day. Also lovely with frites instead of baguette. Keeps for 3–4 days in the fridge, and freezes very well (up to 3 months); the flavour often deepens further by the next day.
Variations
- Replace the veal poulet entirely with beef poulet for a heartier, cheaper version.
- Add a splash of port to the sauce for extra depth.
Contains:
Gluten
Eggs
Milk
| Calories | 592 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 19 g |
| Fat | 40 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
