Rich Oven Veal Stew Recipe
Ingredients
| Pillsbury's BEST All Purpose or Unbleached Flour - 1/2 cup | ||
| Salt | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Lean boneless veal - 2 lb., cubed | ||
| Butter margarine | 1/4 Cup (16 tbs) | |
| Oil | 1 Tablespoon | |
| Dry white wine or beef broth - 2 cups | ||
| Small New red potatoes- 8 | ||
| Carrots - 3, cut into 1/2-inch slices | ||
| Medium onions - 2, quartered | ||
| Large fresh mushrooms - 1/2 lb., quartered | ||
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
GETTING READY
1. Preheat oven to 350°F.
2. Fill flour gently into measuring cup and level off.
MAKING
3. In a 1-gallon plastic bag, add flour, 1/2 teaspoon salt, nutmeg and white pepper. Combine well and shake to mix.
4. Add veal cubes into the bag. Shake well to coat meat.
5. In a 4-quart Dutch oven or heavy flameproof casserole heat margarine and oil.
6. Add veal and cook until brown.
7. Add wine, potatoes, carrots, onions, and mushrooms.
8. Bring to boil. Take off from heat.
9. Cover and bake for 1 1/2 hours until meat and vegetables are done.
10. Add sour cream into stew. Stir well.
11. Season with salt.
SERVING
12. Serve hot.
1. Preheat oven to 350°F.
2. Fill flour gently into measuring cup and level off.
MAKING
3. In a 1-gallon plastic bag, add flour, 1/2 teaspoon salt, nutmeg and white pepper. Combine well and shake to mix.
4. Add veal cubes into the bag. Shake well to coat meat.
5. In a 4-quart Dutch oven or heavy flameproof casserole heat margarine and oil.
6. Add veal and cook until brown.
7. Add wine, potatoes, carrots, onions, and mushrooms.
8. Bring to boil. Take off from heat.
9. Cover and bake for 1 1/2 hours until meat and vegetables are done.
10. Add sour cream into stew. Stir well.
11. Season with salt.
SERVING
12. Serve hot.
Chef
