Saturday, January 22, 2005

Alberta's Veal Stew

Courtesy of Patrice Warto

8 small veal loin chops
1 onion
green onions
chicken bouillon cube
salt and pepper

Salt and pepper chops and dredge in flour. Brown in a little oil or margarine along with some sliced green onions, and finely chopped garlic.

Dissolve 1 chicken boullon cube in 1 cup water and add to stew. Add a little more water if needed. Pour over the meat and let cook, adding more water as needed.

About 1/2 hour before the veal is done, steam thinly sliced carrots, sliced celery, and potato cubes until till crispy. Add to stew including water in steamer.

About 15 minutes before the veal is done, add some sliced mushroom.

Right before it is done, add parsley.

If the stew needs thickening, thicken it with a little cornstarch mixed with water.

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