Veal Stew With Sour Cream
|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)|
|Cauliflower head||1 Small, broken into flowerettes|
|Mushrooms||12 Small, quartered|
|Sour cream||1 Cup (16 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
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.