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Veal Provencale

New.Wife's picture
Ingredients
  Veal shoulder 3 Pound, cut into 1-inch cubes
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onion 1 Medium, chopped to make 1/2 cup
  Garlic 1 Clove (5 gm), minced
  Instant beef broth/1 beef-bouillon cube 1 Ounce (1 Envelope)
  Paprika 1 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Rosemary leaf 1⁄2 Teaspoon, crumbled
  Canned mushrooms 6 Ounce, sliced (1 Can)
  Water 1 Cup (16 tbs)
  Sherry 2⁄3 Cup (10.67 tbs)
  All-purpose flour 3 Tablespoon
  Dairy sour cream 8 Ounce (1 Cup)
Directions

MAKING
1. Take a large frying pan and heat vegetable oil. Brown the veal cubes in the oil and remove by using a slotted spoon.
2. Add onion and garlic into drippings in the pan. Saute until they are softer.
3. Add beef broth or bouillon cube, paprika, celery salt, pepper, rosemary, mushrooms and liquid, water and sherry. Bring it to boil.
4. Simmer for 1 hour or until veal is softer. Let it chill.
5. Before serving, heat the veal mixture by boiling.
6. Take a cup and mix flour and a little water to a paste. Add the veal and cook by stirring constantly until gravy thickens.
7. In a small bowl, stir about 1/2 cup of the gravy into sour cream.
8. After that, add the remaining veal mixture in the pan. Heat very slowly and keep stirring constantly.

SERVING
9. Garnish with lemon slices right before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
45 Minutes
Cook Time: 
90 Minutes
Ready In: 
135 Minutes
Servings: 
6

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