Veal Stroganoff Stew
Submitted by sweetfreedom
Set-it-and-forget-it veal stroganoff in the slow cooker. Flour-dusted veal cubes braise with potatoes, mushrooms, and beef stock until fall-apart tender, then get a rich swirl of sour cream right before serving. Hearty comfort food with zero babysitting.
YIELD
4 servingsPREP
20 minCOOK
9 hrsREADY
9 hrsThe beauty of this stew is the slow cooker doing all the work while you do literally anything else.
Flour-coated veal cubes get a quick brown, then spend hours melting into a thick, savory broth with chunky potatoes, halved mushrooms, and a subtle warmth from ground mace that sets this apart from your standard stroganoff.
Right before serving, a generous stir of sour cream turns the whole pot creamy and rich.
Serve it straight from the crock with crusty bread and call it a day.
Kitchen Tips
- Brown the veal before it goes into the slow cooker. Yes, it’s an extra step, but it builds a deep, caramelized flavor base you can’t get any other way.
- Cut your potatoes into even-sized cubes so they cook at the same rate as the veal. Nobody wants crunchy potato in a tender stew.
- Stir in the sour cream at the very end, off the heat. Hours of cooking will curdle it into a grainy mess.
- Ground mace is the secret here. It adds a nutmeg-like warmth that’s subtler and more complex. Don’t skip it.
Ingredients
Directions
In a plastic bag or shallow pan, combine flour, salt, mace and pepper.
Coat veal cubes with flour mixture.
Heat in oil in slow cooker or skillet on top of range over medium heat.
Add veal cubes and brown.
Transfer to heating unit or to slow cooker.
Add all remaining ingredients, except sour cream, to slow cooker.
Stir to combine.
Cover and cook at low, and cook for 7 to 9 hours or at high or for 3 to 4 hours until meat and vegetables are tender.
Just before serving, stir in sour cream.
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