Ingredients Jump to Instructions ↓

  1. 3 lb Boneless veal stew meat

  2. 1 md Onion, cut in half

  3. 2 Celery stalks; cut in half

  4. 1 md Carrot; cut in half

  5. 6 c Low-sodium chicken broth

  6. 1/2 ts Salt; or as desired

  7. 1/2 ts Whole black peppercorns

  8. 1/4 ts Ground nutmeg

  9. 1/2 Lemon

  10. 5 tb Unsalted butter

  11. 5 tb All-purpose flour

  12. 2 1/2 c Cauliflower florets

  13. 3/4 c Sour cream

  14. 4 CUPS broth in a 5-quart heavy pot over high heat on top of the stove. Cover and bring to a boil. Remove any scum that comes to the top of the pot, then add the remaining

  15. 2 cups broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer for 1 1/4 hours, or until meat is just tender. Meanwhile, melt the butter in a medium pot over low heat, and whisk in the flour. Cook, stirring,

  16. 2 minutes and remove from heat. Set aside until the meat is cooked. When the meat is done, remove it from the liquid, using a slotted spoon. Pick off and discard any vegetables that cling to the veal. Replace the butter-flour mixture over medium-low heat on the stove and strain the cooking liquid into it, whisking vigorously. Discard vegetables in the strainer. Cook, stirring, until mixture thickens, about 3 to 5 minutes. Add cauliflower and continue to cook an additional

  17. 15 minutes. Skim off any residue that rises to the surface. When it's time to serve dinner, add the veal to the cauliflower and sauce and heat through. Place sour cream in a mixing bowl, whisk in

  18. 1/2 cup of the hot sauce, then add this to the stew. Do not reheat the sauce after adding sour cream. Pour the stew into a serving dish and accompany with rice pilaf or buttered noodles.


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