Luxembourg Stew Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient

Ingredients

 Boneless veal shoulder/Stew meat2 Pound, cut into 1 inch cubes
 Flour1⁄3 Cup (5.33 tbs)
 Butter/Margarine6 Tablespoon
 Onion1 Large, sliced
 Canned tomatoes32 Ounce, broken up (2 Cans, 16 Ounces Each)
 Beer12 Ounce (1 Can / Bottle)
 Whole cloves6
 Salt1 Teaspoon
 Thyme1⁄2 Teaspoon
 Crushed rosemary1⁄4 Teaspoon
 Paprika1⁄4 Teaspoon
 Gingersnaps8
 Lemon juice2 Tablespoon

Nutrition Facts

Serving size

Calories 609 Calories from Fat 241

% Daily Value*

Total Fat 27 g41.7%

Saturated Fat 12.5 g62.4%

Trans Fat 0 g

Cholesterol 204.5 mg

Sodium 768.9 mg32%

Total Carbohydrates 43 g14.4%

Dietary Fiber 4.2 g17%

Sugars 11.1 g

Protein 44 g88.4%

Vitamin A 31.4% Vitamin C 35.3%

Calcium 9.2% Iron 14.3%

*Based on a 2000 Calorie diet

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.
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