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Fruited Veal Stew

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Ingredients
  Boneless veal 2 Pound, cut into 1 1/2 inch cubes (for stew)
  All purpose flour 5 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Lard/Other fat 3 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Prunes 1 Cup (16 tbs)
  Orange juice 1⁄2 Cup (8 tbs)
Directions

Dredge veal with 3 tablespoons flour, salt, pepper, and spices mixed together.
Brown meat on all sides in hot lard in kettle.
Pour off drippings; add 1 1/2 cups water and prunes.
Bring to boil, cover and simmer for 1 1/2 hours.
Add orange juice.
Blend remaining 2 tablespoons flour with a little cold water and use to thicken stew.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Veal
Preparation Time: 
5 Minutes

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