Morgan Veal Stew

This veal stew is a slow-braised, sour cream-enriched affair that feels like something from an old European kitchen. Flour-dusted veal browns in pork drippings, then simmers for over two hours in a bath of chicken stock, sour cream, white wine, and Worcestershire until the meat is fork-tender and the gravy is thick enough to coat a spoon.

Mushrooms and onions cook down first in the Dutch oven until soft, building a savory base before the veal goes in. That layered approach means every spoonful of gravy carries flavor from the browned meat, the softened vegetables, and the tangy sour cream all at once.

The recipe calls for serving over curried rice, and that pairing is worth following. The mild warmth of the curry powder against the rich, creamy gravy is a combination that works far better than plain rice would.

Chef Tips

• Brown the veal in small batches so the pieces sear instead of steam. Crowding the Dutch oven drops the temperature and you get gray, boiled meat.
• Blend the hot stock into the sour cream gradually before adding it to the pot. Dumping cold sour cream into hot liquid will cause it to curdle.
• Stir occasionally during the long bake. The bottom can scorch if left untouched, especially in the last hour as the liquid reduces.
• Thicken the gravy at the end with a flour slurry only if needed. The long braise often reduces the sauce enough on its own.

Variations

• Swap the veal for beef chuck if veal is unavailable. Increase the braising time by 30 minutes.
• Add a tablespoon of Dijon mustard to the sour cream sauce for a sharper, more French flavor.
• Stir in fresh dill or tarragon just before serving for an herbal brightness.