Morgan veal stew

6 Servings

Ingredients

Quantity Ingredient
2 pounds Stewing veal
Flour
Salt and pepper to taste
¼ cup Pork drippings
¼ cup Onion, chopped
1 cup Sliced mushrooms
2 cups Hot chicken stock
1 cup Sour cream
½ cup White wine
1 teaspoon Salt
1 teaspoon Worcestershire sauce
1 tablespoon Flour

Directions

Wipe veal and roll in flour, salt and pepper. Heat pork drippings in 2½ quart Dutch oven. Place over very low heat, add onions, parsley, and mushrooms. Cook until soft. Add veal and brown on all sides. Blend stock into sour cream and pour over veal. Add wine, salt and Worcestershire sauce; mix well. Cover and bake 1 ½-2 hoursat 350F until tender. Stir occasionally. Thicken gravy with flour, serve with curried rice.

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