| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Soups |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Stewing veal |
|
|
Flour |
|
|
Salt and pepper to taste |
| 1/4 |
c |
Pork drippings |
| 1/4 |
c |
Onion, chopped |
| 1 |
c |
Sliced mushrooms |
| 2 |
c |
Hot chicken stock |
| 1 |
c |
Sour cream |
| 1/2 |
c |
White wine |
| 1 |
ts |
Salt |
| 1 |
ts |
Worcestershire sauce |
| 1 |
tb |
Flour |
INSTRUCTIONS
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.
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