Morgan Veal Stew
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
veal
stewing |
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
pork fat
drippings |
* |
| ¼ | cup |
onions
chopped |
|
| 1 | cup |
mushrooms
sliced |
|
| 2 | cups |
chicken broth
hot |
|
| 1 | cup |
sour cream
|
|
| ½ | cup |
white wine
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | tablespoon |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
veal
stewing |
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
pork fat
drippings |
* |
| 59 | ml |
onions
chopped |
|
| 237 | ml |
mushrooms
sliced |
|
| 473 | ml |
chicken broth
hot |
|
| 237 | ml |
sour cream
|
|
| 118 | ml |
white wine
|
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
worcestershire sauce
|
|
| 15 | ml |
all-purpose flour
|
|
Directions
Wipe veal and roll in flour, salt and pepper.
Heat pork drippings in 2½ quart Dutch oven.
Place over very low heat, add onions, parsley, and mushrooms.
Cook until soft. Add veal and brown on all sides.
Blend stock into sour cream and pour over veal.
Add wine, salt and Worcestershire sauce; mix well.
Cover and bake 2½ to 2 hours at 350℉ (180℃) until tender.
Stir occasionally. Thicken gravy with flour, serve with curried rice.
