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Veal Stew with Sour Cream

  • flour
  • salt and freshly ground black pepper
  • 3 lbs boneless veal shoulder cut into 1-1/2 inch cubes
  • 1/2 cup shortening or lard
  • 3 medium onions peeled and quartered
  • 1 cup celery sliced
  • 2 cups water
  • pinch thyme
  • 1 head small cauliflower broken into flowerettes
  • 12 small mushrooms quartered
  • butter
  • 1 cup sour cream
  • 1/4 cup parsley chopped



Combine flour, salt and pepper and dredge the veal with the seasoned flour.

Heat the shortening in a heavy saucepan, add the veal and brown on all sides.


Pour off the drippings from the pan and add the onions, celery, water and thyme to the meat.

Cover tightly and simmer 1-1/4 hrs, add the cauliflower and continue simmering 1/2 hr, or until tender.

Cook the mushrooms in a little butter and add.

Stir in the sour cream and parsley and reheat, but do not let boil.


Brown veal on both sides in a small amount of heated oil.

Add other ingredients and 1 cup of water and cook covered on med for 25 min, turn dish every 5 min, add cauliflower and continue cooking 10 min dd mushrooms.

Cook 2 min, stir in sour cream and reheat lightly before serving.


Freeze before adding the sour cream.
Serving day:


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