KALBSTEAK KIMPINSKI - VEAL CHOPS KEMPINSKI
The Kempinski Hotel Chain, one of the World's best in the 30's and 40's, and still is today.
Germans have an almost eternal love for veal. By todays standard, an expensive one as well.
For six persons
• 6 loin of veal steaks
• 3 veal kidneys (optional); cleaned and soaked in salt water a while.
• ¼ lb butter
• ½ cup finely chopped mushrooms
• 3 small onions, chopped
• 4 Tbs flour
• 2 cups stock, any kind
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
Melt 1 Tsp butter in sauce pan, add mushrooms, sauté five minutes, set aside.
Place onion in sauce pan, add water, boil five minutes, drain. Not needed for Vidalia onions.
Melt 1 Tbs butter in saucepan, add onions, cook over low heat ten minutes; do not brown.
Melt 3 Tbs butter in saucepan, add flour, mix to smooth paste.
Add stock, cream, salt and pepper, stir occasionally, add cooked onions.
Melt remaining butter in skillet, brown veal steaks on both sides, remove.
If using kidney, cut in half and brown on all sides in butter used for veal steaks
Arrange steaks is buttered baking dish, top each with optional kidney and Tbs mushrooms
Pour sauce over veal, sprinkle with Parmesan cheese.
Bake in 375º oven about 25 minutes or until brown on top.
From a long-lost international airline promotional cook book. It probably originated in the Kempinski
restaurant located on Kurfuerstendamm in Berlin before World War II. The Jewish Kempinski family
owned a chain of restaurants and wine shops until the Nazis forced them to sell out to a party big-wig.
Some survived, and some died in the death camps. The post war Berlin Bristol Kempinski hotel is on the
site of the Berlin restaurant but was never owned by any of the Kempinski family
Recipe submitted by Herschel Atkinson (Herschel served the U.S. during WWII and married a German
"War Bride" while serving in Germany.)
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