Veal Stew With Mushrooms, Cauliflower, Onions and Sour Cream
I do love veal. It’s a bit pricey but it has such a delicate flavor (as opposed to its parents) that I’ll many times bend my budget to accommodate it. There are a lot of good recipes for veal, however, this is one that I really like because it makes the dish go round a bit more; that’s because there are plenty of good included veggies here. So here you go:
- 1/4 or more C. of flour for dredging
- S&P to taste to add to the flour
- 3 lbs. boneless veal stew meat
- 1/2 C. olive oil
- 3 medium onions, peeled and cut into quarters
- 1 C. sliced celery
- 1 ½ C. hot water
- 1/2 C. white wine or vermouth
- Thyme to taste (dried or I used several threads of the real stuff)
- 1 small head of cauliflower, broken in small flowerettes
- 12 small mushrooms, quartered
- 1 C. sour cream
- 1/4 C. chopped parsley
- In a medium sized bag, shake the flour with the S&P and then put the veal pieces in it and shake some more to coat them all evenly.
- In a heavy deep skillet, add the olive oil and heat. When heated, add the stew meat and brown on all sides (about 5-8 minutes).
- When meat is browned, add the onions, celery, hot water, wine and thyme. Simmer stove stop with a tight lid for 1 ½ hours.
- After 1 ½ hours, add the cauliflower and simmer for 1/2 hour more.
- Before the stew has finished simmering for the 2 hours, in another skillet, add and heat some butter so that you can brown the mushrooms.
- When the stew is cooked and the mushrooms browned, add the mushrooms to the stew along with the sour cream and parsley. Stir so that the mixture is well blended BUT DO NOT LET BOIL!!
- This is excellent over rice or noodles.
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Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.