This is from How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food, but made with one-third the meat because I had just 1/2 pound left from when I made Sunday Gravy.
- 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
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.
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.0