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Veal Stroganoff Stew
1/2 c Flour
1/2 ts Salt
1/2 ts Mace; ground
1/4 ts Pepper
2 lb Veal; 1" cubes
2 tb Vegetable oil
2 cn Beef broth (10 1/2 oz each)
4 md Potatoes; cubed
1 md Onion; chopped
1/2 lb Fresh mushrooms; halved
8 oz Sour cream
In a plastic bag or shallow pan, combine flour, salt, mace and pepper. Coat veal cubes with flour mixture. Heat in oil in slow cooker or skillet on top of range over medium heat. Add veal cubes and brown. Transfer to heating unit or to slow cooker. Add all remaining ingredients, except sour cream, to slow cooker. Stir to combine. Cover and cook at setting #3 in West Bend, or low, and cook for 7 - 9 hours. . . OR at high or setting #5 in West Bend for 3 - 4 hours until meat and vegetables are tender. Just before serving, stir in sour cream.
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