Morgan Veal Stew Recipe

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Morgan Veal Stew Ingredients

2 lb stewing veal
1 flour
1 salt and pepper to taste
1/4 cup pork drippings
1/4 cup onion, chopped
1 cup sliced mushrooms
2 cup hot chicken stock
1 cup sour cream
1/2 cup white wine
1 tsp salt
1 tsp worcestershire sauce
1 tbsp flour

A Recipe for
Morgan Veal Stew

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Morgan Veal Stew Recipe
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This is a recipe for Morgan Veal Stew from the recipe cookbook of Recipes-to-go (Meat)

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To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Morgan Veal Stew

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Morgan Veal Stew Directions

Wipe veal and roll in flour, salt and pepper. Heat pork drippings in
2 1/2 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 1/2-2
hoursat 350F until tender. Stir occasionally. Thicken gravy with
flour, serve with curried rice.

Serves: 6

Morgan Veal Stew Recipe brought to you by Recipes To-Go

Morgan Veal Stew Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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