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Morgan Veal Stew

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Submitted by eat

Ingredients

2 907.2
POUNDS G VEAL
stewing
1 1
1 1
X X SALT AND BLACK PEPPER
to taste *
¼ 59
CUP ML PORK FAT
drippings *
¼ 59
CUP ML ONIONS
chopped
1 237
CUP ML MUSHROOMS
sliced
2 473
CUPS ML CHICKEN BROTH
hot
1 237
CUP ML SOUR CREAM
½ 118
CUP ML WHITE WINE *
1 5
TEASPOON ML SALT
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 443 47% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 139mg 46%
Sodium 667mg 28%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 69g
Vitamin A 5% Vitamin C 2%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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