Veal Stew with Cherries

  • Veal boneless cubed 1" 2 lb
  • Butter 4 tb
  • Flour 2 tb
  • White beans dried 1 c
  • Scallions whole lg. chopped 4 ea
  • Sour cherries canned 2 c
  • Madiera or Port wine 1/2 c
  • Salt 1 ts
  • White pper 1 tb
  • Cherry juice 1 c
  • Nutmeg freshly ground 1 ts
  • Sour cream 6 tb image placeholder

Soak beans overnight, rinse and cook until tender. Drain and set aside. Dredge veal in the flour then brown in butter. Add scallions, cherries, wine, cherry juice, salt & pepper, & the nutmeg to the veal.

Bring to a boil, rduce the heat to low and simmer for 90 minutes. Add the beans to the pot approximately 20 minutes before serving. If possible make this stew a day in advance, refrigerate, then reheat. It tastes better that way.

Add the sour cream as a garnish at serving.

Servings: 6 to 8
Source: Svetlana Bilovko, Samara-Russia, circa 1995
Submitted by: Recipe Group Member