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Veal Stew With Sour Cream

Western.Chefs's picture
Ingredients
  Flour 1⁄2 Cup (8 tbs) (For Dredging)
  Freshly ground black pepper To Taste
  Boneless veal shoulder 3 Pound, cut into 1 1/2 inch cubes
  Shortening/Lard 1⁄2 Cup (8 tbs)
  Onions 3 Medium, peeled and quartered
  Sliced celery 1 Cup (16 tbs)
  Water 2 Cup (32 tbs)
  Thyme 1 Pinch
  Cauliflower head 1 Small, broken into flowerettes
  Mushrooms 12 Small, quartered
  Butter 1 Tablespoon
  Sour cream 1 Cup (16 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt To Taste
Directions

1. Combine flour, salt and pepper and dredge the veal with the seasoned flour. Heat the shortening in a heavy saucepan, add the veal and brown on all sides.
2. Pour off the drippings from the pan and add the onions, celery, water and thyme to the meat. Cover tightly and simmer one hour and fifteen minutes. Add the cauliflower and continue simmering thirty minutes, or until tender.
3. Cook the mushrooms in a little butter and add. Stir in the sour cream and parsley and reheat, but do not let boil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Interest: 
Everyday

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