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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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A really tasty, veal stew recipe developed by Dalton Babb. Recipe can be adapted to be cooked in your crockpot. There is nothing like coming home from work on a cold wintery day and opening your door to the wonderful aroma of cooked food -and all you did was put it into the pot. Serve with French or Italian or San Francisco Sour Dough Bread. Suggest wine - a robust beaujolais Ingredients:
4 lbs stewing veal, cut into bite-size pieces |
2 large onions, studded with cloves |
1/2 cup chopped carrot, largish pieces |
2 bay leaves |
2 sprigs fresh thyme or 1/2 teaspoon thyme, to taste |
24 small white pearl onions, blanched |
4 sprigs fresh parsley |
10 bruised peppercorns (to bruise, wrap peppercorns in waxed paper or foil and slap it gently with a kitchen mallet) |
4 teaspoons salt |
10 tablespoons sweet butter |
1/2 lb mushroom |
6 tablespoons flour |
4 tablespoons fresh lemon juice |
4 egg yolks |
2 tablespoons parsley, finely chopped |
4 teaspoons salt |
Directions:
1. Place veal in large saucepan or pot.
2. Add 2 qts boiling water.
3. Add onions, carrots, bay leaves, thyme, parsley, peppercorns and salt.
4. Cover and cook over low heat until veal is tender (about 1 hour).
5. Strain and reserve veal stock.
6. While veal is cooking, cook the blanched pearl onions in 4 tbsp butter until tender (about 20 minutes) Wipe mushrooms with a damp paper towel, slice and cook in a small amount of the reserved veal stock- for about 5 minutes.
7. Melt remaining 6 tbsp butter in a saucepan and add all of the flour, stirring to make a paste.
8. Add 5 cups of the strained, reserved veal stock.
9. Simmer until thick, stirring occasionally.
10. Add lemon juice to the egg yolks.
11. Combine and beat with a little of the hot sauce.
12. Stir into thickened sauce.
13. Add veal, mushrooms and onions.
14. Sprinkle with chopped parsley.
15. Serve with rice or new potatoes.
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