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Veal Stew

10min.chef's picture
Ingredients
  Veal shoulder 2 1⁄2 Pound
  Flour 2 Tablespoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Paprika 1 Teaspoon
  Chopped green onions 1⁄2 Cup (8 tbs)
  Rosemary 1 Teaspoon
  Dry white wine/Vermouth 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Onions 12 Small, peeled
  Carrots 3 , sliced
Directions

1. Ask the butcher to bone the shoulder and cut the meat into 2-inch cubes.
2. Combine flour, salt and pepper. Dredge veal cubes in flour mixture.
3. Heat oil in skillet over medium-high heat. Add veal cubes and brown well on all sides. Sprinkle veal cubes with paprika as they cook.
4. Add chopped onion, rosemary, wine and water.
5. Cover skillet with vac-control valve closed. Lower heat and simmer about 40 minutes. Add onions and carrots. Cover and simmer until vegetables are tender and meat is cooked.
6. Serve with hot buttered noodles if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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