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Veal Stew With Sour Cream

Western.Chefs's picture
  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

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: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4443 Calories from Fat 2243

% Daily Value*

Total Fat 253 g388.5%

Saturated Fat 94.5 g472.5%

Trans Fat 13.5 g

Cholesterol 1702.4 mg567.5%

Sodium 2199.9 mg91.7%

Total Carbohydrates 153 g51.1%

Dietary Fiber 30.3 g121.2%

Sugars 52.5 g

Protein 386 g771.3%

Vitamin A 59.8% Vitamin C 553.4%

Calcium 60.5% Iron 49.5%

*Based on a 2000 Calorie diet


Veal Stew With Sour Cream Recipe