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| Home -> [Beef, Entrees, Soups & Stews, Veal] -> [Morgan veal stew Recipe] |
Morgan veal stew
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beef, Entrees, Soups & Stews, Veal |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Stewing veal | | | Flour | | | Salt and pepper to taste | | 1/4
| cup | Pork drippings | | 1/4
| cup | Onion, chopped | | 1
| cup | Sliced mushrooms | | 2
| cup | Hot chicken stock | | 1
| cup | Sour cream | | 1/2
| cup | White wine | | 1
| tsp | Salt | | 1
| tsp | Worcestershire sauce | | 1
| tbsp | Flour |
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Procedures:
| 1 | Wipe veal and roll in flour, salt and pepper. | | 2 | Heat pork drippings in 2 ?quart dutch oven. | | 3 | Place over very low heat, add onions, parsley, and mushrooms. | | 4 | Cook until soft. | | 5 | Add veal and brown on all sides. | | 6 | Blend stock into sour cream and pour over veal. | | 7 | Add wine, salt and worcestershire sauce; mix well. | | 8 | Cover and bake 1 ?2 hoursat 350f until tender. | | 9 | Stir occasionally. | | 10 | Thicken gravy with flour, serve with curried rice. |
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