Creamy Veal Stew With Mushrooms
From lindal34 16 years ago
- 120 minutes to make
- Serves 4
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 shopping list
- 2 Cups water or 1 cup water and 1 cup white wine shopping list
- 1 12 Oz can chicken broth (12 to 16) shopping list
- 1 Medium Onion Grated shopping list
- 1 1/2 Tsp salt shopping list
- 1 Or More bay leaves shopping list
- 3 Or More carrots, Cut Into Bite Sized Pieces shopping list
- 1/2 16 Oz Package frozen pearl onions shopping list
- 1 Pound whole mushrooms, Washed and Trimmed shopping list
- 1 Tbsp dried parsley Or shopping list
- 2 Tbsp fresh parsley shopping list
- 1/2 Tsp ground allspice shopping list
- corn Starch or flour shopping list
How to make it
- 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
- Add carrots, mushrooms and small pearl onions and brown them slightly--just for color.
- Add Water, chicken broth, bay leaves, parsley, and salt.
- 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.
- Simmer for 1 1/2 -2 hours or until veal is tender, in a covered dutch oven.
- Thicken the broth with a few Tablespoons cornstarch or flour mixed with water.
- When broth is thick, stir in the allspice, and adjust salt. Add pepper to taste, if desired.
- If you don't use the wine, stirring in a couple of tablespoons lemon juice is good.
- This is good over egg noodles or rice.
People Who Like This Dish 2
- auntybea Vernon, Canada
- hollymayb Baltimore, Maryland
- lindal34 Vero Beach, FL
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" It was excellent "