| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Crockpot, Stews, Veal |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless veal; cut in 1" cubes |
| 2 |
tb |
Flour |
| 3 |
tb |
Butter |
| 3 |
tb |
Corn oil |
| 2 |
|
Onions; finely chooped |
| 3 |
|
Potatoes; thinly sliced |
| 2 |
|
Zucchini; sliced |
| 2 |
|
Bell pepper; sliced |
| 3 |
tb |
Chopped parsley |
| 1 |
c |
Green beans; cut up |
|
|
Salt and pepper; to taste |
| 1 |
lb |
Tomatoes; sliced |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Saute veal in butter and oil. Add onions and cook until browned. Put the
potatoes in the bottom of a crock pot. Add the browned meat, onions and
remaining ingredients, except the sour cream, placing the tomatoes on top.
Cover and cook on low 6 to 8 hours. Stir in sour cream when ready to serve.
Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland
<kirkland@gj.net> on Dec 27, 1997
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