Emperor's Veal Stew

creative.chef's picture

Oct. 24, 2011


Lean veal 1 1/2 Pound , cut into 1 inch cubes
Bacon fat/Vegetable oil 2 Tablespoon
Salt To Taste
Pepper To Taste
Onions 2 Medium , finely chopped
Lemon 1/2 , sliced
Hot water 1 Cup (16 tbs)
Flour 2 Tablespoon , mixed to a smooth paste in 2 tablespoons cold water
Sour cream 1 1/2 Cup (24 tbs)
Capers 1 Tablespoon
Lemon juice 2 Tablespoon
Sugar 1/2 Teaspoon



1) In a non-stick pan, heat the bacon fat or oil and brown veal in it.

2) Season to taste.

3) Stir in onions, lemon slices and water.


4) Transfer the veal mixture to the slow cooker.

5) Put the lid on and simmer for 8 hours.

6) Spoon 1/4 cup of gravy from cooker into a saucepan.

7) Stir the flour-water paste, in the gravy.

8) Simmer the gravy, stirring constantly, until mixture boils and thickens.


9) Stir in sour cream, capers, lemon juice and sugar.

10) Pour the gravy mixture into meat mixture.

11) Cook for 2 minutes and remove from the heat.


12) Serve hot over bed of hot rice, garnished with chopped parsley if desired.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 442Calories from Fat 297

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 225 mg9.38%

Total Carbohydrates 14 g4.7%

Dietary Fiber 1 g4%

Sugars 5 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet