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lean veal stewing meat salt flour garlic onion chicken broth California sour cream paprika rosemary powder oil
Viewed: 47 - Published at: 2 years agoIngredients
- 2 lb. lean veal stewing meat
- 1 tsp. salt
- 3 Tbsp. flour
- 1/8 tsp. garlic powder or 1 crusted clove
- 2 Tbsp. finely chopped onion
- 1 c. chicken broth
- 1/2 c. California Sauterne, Chablis or other white wine
- 1/2 to 1 c. sour cream
- 1 tsp. paprika
- 1/8 tsp. rosemary powder
- 4 Tbsp. oil (half butter)
Method
- Trim away any fat from meat.
- Cut into medium size chunks. Combine paprika, salt, rosemary and flour; dredge meat thoroughly. Heat oil in heavy skillet or Dutch oven.
- Brown meat on both sides over moderately high heat.
- Add garlic, onion, broth and wine.
- Cover tightly and simmer until meat is tender, about 1 1/2 hours.
- Just before serving, stir in sour cream, using proportion according to your own taste.
- Makes 4 to 5 servings.
