This is from How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food
Veal Stew
Ingredients
- 1/2 pound or more veal stew meat typically odd cuts from the shoulder and leg
- 3 Tbs butter and/or oil
- 1/2 cup diced onion
- 1/2 cup sliced celery
- 1 Tbs minced garlic
- 1 tsp paprika
- salt and pepper to taste
- 1 cup white wine
- 1 cup sour cream or plain yogurt
Instructions
- If you’re stretching the meat, cut it into smaller pieces, like 1/2″ cubes. It makes it seem like there’s more meat when it’s in smaller pieces.
- Heat 2 Tbs of the oil in a pan you can cover. Brown the meat well then remove to a plate. Lower the heat and drain excess fat from the pan. Add another tablespoon of oil and cook the onion and celery until soft, about 5 minutes. Then add the garlic and cook another minute. Sprinkle the paprika over the vegetables and stir in. Then add the wine, salt and pepper. Bring to a simmer, stir, cover, and cook 45 minutes or so, stirring now and then. If you need to, add more liquid so the meat is not dry.
- After 45 minutes, the meat should be very tender. Take the lid off, raise the heat and cook a few minutes until the liquid has nearly evaporated. Lower the heat.
- Stir in the sour cream or yogurt. Serve over cooked rice or egg noodles.
Notes
NOTE: If you make this ahead, don’t add the sour cream until just before serving and heat through.
SERVINGS: I served 3 tonight with at least 1 leftover portion. I served it with rice and steamed spinach.
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