| Veal Stew with Almonds in Sour Cream
Submitted: Lorian of Travis AFB, Ca. 3 pounds of boneless veal shoulder, cut into 1 1/2 inch cubes
Seasoned all purpose flour for dredging
1/2 cup of shortening
3 medium onions, peeled & quartered
1 cup of celery, sliced
2 cups of water
1/8 teaspoon of thyme, crumbled & dried
12 small mushrooms, quartered
1 cup of slivered blanches almonds
1/4 cup of butter
1 cup of dairy sour cream
1/4 cup of chopped parsley |
|
Dredge the veal with seasoned flour. Heat the shortening in a heavy pan. I usually use a cast iron skillet. And brown the meat on all sides. Pour out the pan drippings. Add the onions, celery, water, and thyme to the meat. Simmer, covered over low heat for 1 1/2 hours, stirring occasionally. Sauté the mushrooms and almonds in hot butter until golden brown. Add to meat and simmer for 15 minutes longer. Stir in the sour cream and reheat, but do not bring to a boil. Sprinkle with parsley. Makes 6 to 8 servings. |
-