Creamy Veal Stew With Mushrooms |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Unusual creamy stew that can be made with veal or pork. It's an old family favorite. The picture is of this dish in it's original form from Family Circle Cookbooks. My version is light but not white. Ingredients:
2 lbs boneless veal stew meat |
2 cups water or 1 cup water and 1 cup white wine |
1 12 oz can chicken broth (12 to 16) |
1 medium onion grated |
1 1/2 tsp salt |
1 or more bay leaves |
3 or more carrots, cut into bite sized pieces |
1/2 16 oz package frozen pearl onions |
1 pound whole mushrooms, washed and trimmed |
1 tbsp dried parsley or |
2 tbsp fresh parsley |
1/2 tsp ground allspice |
corn starch or flour |
Directions:
1. Cut Veal into bites sized uniform cubes and brown in a sprayed non stick skillet or in a small amount of olive or canola oil
2. Add carrots, mushrooms and small pearl onions and brown them slightly-just for color.
3. Add Water, chicken broth, bay leaves, parsley, and salt.
4. You may substitute a cup of white wine for some of the water, but I never add garlic to this because it overpowers the other delicate flavors.
5. Simmer for 1 1/2 -2 hours or until veal is tender, in a covered dutch oven.
6. Thicken the broth with a few Tablespoons cornstarch or flour mixed with water.
7. When broth is thick, stir in the allspice, and adjust salt. Add pepper to taste, if desired.
8. If you don't use the wine, stirring in a couple of tablespoons lemon juice is good.
9. This is good over egg noodles or rice.
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