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Luxembourg Stew

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Ingredients
  Boneless veal shoulder/Stew meat 2 Pound, cut into 1 inch cubes
  Flour 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 6 Tablespoon
  Onion 1 Large, sliced
  Canned tomatoes 32 Ounce, broken up (2 Cans, 16 Ounces Each)
  Beer 12 Ounce (1 Can / Bottle)
  Whole cloves 6
  Salt 1 Teaspoon
  Thyme 1⁄2 Teaspoon
  Crushed rosemary 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Gingersnaps 8
  Lemon juice 2 Tablespoon
Directions

MAKING
1) Coat veal in flour.
2) In a saucepot heat 1/4 cup butter and brown veal in it.
3) Take out meat.
4) Add 2 tablespoons butter and onion to saucepot. Sauté until golden.
5) Stir in veal, tomatoes with liquid, beer, and seasonings. Simmer covered for 1 hour.
6) Moisten gingersnaps with a little water and crush.
7) Add to the meat and stir. Simmer for further 5 minutes.
8) Mix lemon juice.

SERVING
9) Pass with rice or noodles or with potatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Meat
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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