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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This Recipe for Morgan Veal Stew is one of thousands in the Recipes-to-go Meat Cookbook.
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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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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