Wedelebock Cooking Pot – Veal Stew with Mushrooms

In Bernese German, Wedelebock is the name given to a wooden rack used to make bundles of brushwood.

Cut the veal into pieces the size of a hazelnut. Cut the vegetables. Cut the boiled potatoes into hazelnut-sized pieces.

In a not too small Reindl, brown the veal cubes in the butter. Add onions, garlic and bacon, stir briefly.

Extinguish with white wine and fill up with soup, then add vegetables, potatoes and rosemary leaves. Cook for about 15 minutes.

Add egg sponges and dead trumpets. Continue cooking for another 2 to 3 min. As a final step, season and arrange in a crock pot, sprinkle with parsley and garnish with hard-boiled eggs cut in half.

Our tip: Use bacon with a subtle smoky note!

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