Veal Stew with Cherries
Ingredients:
- 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
Preparation:
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 8Source: Svetlana Bilovko, Samara-Russia, circa 1995
Submitted by: Recipe Group Member
Date:
